Antipasti shashlik

For 4 people
  • 1 red and yellow pepper
  • 1 Zucchini
  • 200 g mushrooms
  • 1/2 Pot of thyme
  • 2 stem (s) rosemary
  • 2 Garlic cloves
  • 4 EL Olive oil
  • salt
  • 1 EL sugar
  • 100 ml Balsamic vinegar
  • pepper
  • 1 EL lemon juice
  • 200 g Mini mozzarella cheese
  • 100 g dried tomatoes
  • Lemon and fresh herbs
  • wooden skewers
45 minutes
easy
1.
Clean, wash and cut the vegetables into bite-sized pieces. Clean the mushrooms. Wash and finely chop herbs. Peel the garlic, press through a garlic press. Heat 2 tablespoons of olive oil.
2.
Sweat 1 clove of garlic in it. Briefly fry the paprika and zucchini. Season with salt, sugar and half of the herbs. Deglaze with vinegar and spread on a baking sheet. Cook in a preheated oven (electric stove: 90 ° C / gas: level 1) for about 15 minutes.
3.
Meanwhile, steam the remaining garlic in 2 tablespoons of olive oil. Add mushrooms and fry over high heat. Season with salt, pepper, herbs and lemon juice. Let the vegetables and mushrooms cool and stick them alternately on skewers with mozzarella and sun-dried tomatoes.
4.
Serve garnished with lemon and fresh herbs.
1 person approx:
  • 290 kcal
  • 1210 kJ
  • 15 g protein
  • 19 g fat
  • 15 g carbohydrates

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