Grilled vegetables with cream cheese sauce

Ingredients for 4 servings:

• 1 bell pepper(s)
• 1 tomato(s)
• 1 zucchini
• 100 g mushrooms
• 300 g shepherd’s cheese
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp oil
• 1 tsp salt
• 1 tsp pepper
• 200 g herb cream cheese
• 200 g sweet cream
• 2 tbsp tomato paste
• 8 basil leaves
• 1 tsp garlic pepper
• 1 tsp paprika powder, hot
• n. B. Fondor

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the vegetables into generous pieces (don’t cut them too small so they stay crunchy while frying) and place them in a large bowl with the shredded feta cheese. Halve the onion, then cut it into half rings, or quarter it again if possible, and add it along with the finely chopped garlic. Now add the oil and mix everything well. In a smaller bowl, whisk together the cream cheese and cream. Finely chop the basil and add it. Season with garlic pepper and paprika, and with Fondor if desired. Feel free to use other herbs and spices you like. Now add the sauce to the vegetables/feta cheese and stir everything thoroughly. Season to taste and adjust seasoning if necessary. The mixture can now be cooked in a variety of ways: simply in a pan or, of course, in the oven or on the grill. For the oven or grill, it’s best to cut about 70 cm of aluminum foil and fold it in half so that the foil is doubled and nothing leaks out later. Then fold up the foil on all four sides to create a smooth surface on the inside measuring approximately 10 x 15 cm. Fold inwards to form a bowl. Now spread the vegetables generously inside (you can pile them up if you like) and seal the aluminum foil as tightly as possible. Bake everything on the grill or in the oven (convection oven) at around 200 – 220 °C. Depending on the size of the vegetables, the cooking time will be around 15 – 25 minutes. The smaller the vegetables, the shorter the cooking time and vice versa. If the vegetables are generously cut, cook everything for around 25 minutes. You can’t go wrong within the specified time frame, however. Ideally, the cheese should be nicely melted at the end. It’s easier to follow the cooking process in a pan.