John Myers
Vegetarian Shashlik
The perfect vegetarian shashlik recipe with a picture and simple step-by-step instructions.
- 1 Farmer’S hand cheese 200 g
- 4 Large brown mushrooms approx. 150 g
- 1 Onion approx. 50 g
- 50 g Red pepper
- 50 g Yellow pepper
- 50 g Zucchini
- 2 tbsp Olive oil
- 1 tbsp Light rice vinegar
- 2 Radish
- 1 Tomato
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
- 2 tsp Freeze-Dried chives
- Separate Bauer Handkäse into 4 trolleys. Clean / brush brown mushrooms. Peel and halve the onion and assemble it apart. Clean and wash the peppers and cut into pieces. Wash the zucchini and cut into slices. Clean and wash the radishes and cut them to create a decorative flower. Wash tomatoes and cut into 2 halves decoratively. Place all ingredients alternately on 2 kebab skewers, place on an ovenproof dish, drizzle with olive oil (1 tbsp) and bake / cook in a preheated oven at 175 ° C for about 15 minutes. In the meantime, prepare the plates with one radish, half a tomato and 2 tablespoons of onion strips each. Drizzle the onion strips with ½ tbsp olive oil and ½ tbsp light rice vinegar. Place the shashliks on the two plates and season the plates well with coarse sea salt from the mill (4 big pinches each) and colored pepper from the mill (4 big pinches each). Finally, sprinkle freeze-dried (1 teaspoon) chives on both plates and serve.
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