Illes vegetable skewers from the oven

Ingredients for 2 servings:

• 1 small zucchini
• 1 large beefsteak tomato(s) (a must for flavor)
• 1 large onion(s)
• 12 small mushrooms
• 1 bell pepper(s)
• 2 tsp olive oil
• salt and pepper
• chili powder
• 1 tbsp paprika powder, sweet
• 1 tbsp thyme, dried
• 2 tbsp grated cheese or 30 g grated Parmesan
• Vegetable stock powder
• garlic powder
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Suitable for WW, for normal consumers simply increase the cheese and fat quantity as desired!

Cut the zucchini and bell pepper into small pieces, halve the onion lengthwise and then into eighths lengthwise. Quarter the mushrooms or halve smaller ones. Quarter the beefsteak tomato, scoop out the seeds, and immediately place the seeds into a lightly greased dish. Cut the tomato flesh into pieces. Add all the leftover vegetables to the dish. Skewer the prepared vegetables and place them on top. Whisk together the oil, a splash of mineral water, salt, and pepper, then whisk in the paprika, thyme, and chili. Brush this mixture onto the vegetables and then lightly dust the skewers with garlic powder and stock powder (without liquid). Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Sprinkle with grated cheese and bake for another 5-10 minutes. In summer, serve these vegetables with cold natural yogurt or cottage cheese.