Antipasti – Shashlik

Ingredients for 4 servings:

• 1 zucchini
• 2 bell peppers, red and yellow
• 4 sprigs rosemary
• 4 sprigs of thyme
• 100 g mushrooms, small
• 100 g tomatoes, dried, preserved in oil
• 12 balls of mozzarella (mini mozzarella)
• 3 tbsp olive oil
• ½ lemon(s), juice
• 1 tbsp Balsamic vinegar, rose
• Salt
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with mini mozzarella, delicious with grilled or roasted meat

Wash the zucchini and halve lengthwise. Scrape out the soft insides with a teaspoon. Cut both halves into bite-sized pieces. Wash and trim the bell peppers, then cut them into bite-sized pieces. Peel and finely slice the garlic. Wash the rosemary and thyme and pat dry. Heat 2 tablespoons of oil and fry the zucchini and bell pepper cubes with the garlic, rosemary, and thyme. Season with salt and a little sugar. Stir in the balsamic vinegar, remove the pan from the heat, and let the vegetables cool slightly. Remove the herb sprigs. Trim the mushrooms and fry them all over in the remaining oil. Add the lemon juice, remove the pan from the heat, and let the mushrooms stand for a while. Drain the sun-dried tomatoes on kitchen paper and cut into small pieces. Thread the vegetables and mushrooms onto shish kebab skewers, alternating with mozzarella and the pieces of sun-dried tomatoes. The skewers can be served lukewarm or cold. They will keep in the fridge for up to 2 days and will then be finely marinated.