Colorful vegetable skewers with grilled cheese

Ingredients for 4 servings:

• 200 g Greek yogurt
• 1 garlic clove(s)
• 1 tbsp Dijon mustard
• salt and pepper
• ½ lemon(s), juice
• 1 pointed pepper, red
• ½ zucchini
• 150 g mushrooms
• 2 small onions, red
• 150 g cherry tomatoes
• 300 g grilled cheese
• ½ bunch parsley
• ½ bunch mint
• 2 tbsp thyme
• 1 tbsp rosemary
• 5 tbsp olive oil
• Sea salt and pepper, freshly ground
• some organic lemon peel

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

1. Preheat your grill or oven to medium-high heat (approx. 200°C grill setting or top/bottom heat). Soak 6 wooden skewers in water. 2. Make a dip from Greek yogurt, crushed garlic clove, Dijon mustard, salt, pepper, and lemon juice. 3. Wash the vegetables. Cut the bell peppers and red onions into bite-sized pieces. Quarter the mushrooms. Use a vegetable peeler to cut the zucchini into thin, wide strips. 4. Cut the grilled cheese into bite-sized pieces. 5. Wash the herbs, peel the garlic, and chop both together. Mix with 5 tablespoons of olive oil and the juice of ½ lemon. Season with salt and pepper. 6. Thread the mixed vegetables and grilled cheese onto moistened skewers. Then marinate the skewers in the herb and garlic oil and let them rest for a while. 7. Grill the skewers for 3 minutes on each side (5 minutes each in the oven). Brush with the sauce occasionally and turn with tongs to ensure even cooking on all sides. 8. Season the skewers again with salt, pepper, and a little lemon zest.