John Myers
Contents
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Ingredients
- 1 Pc. Red pepper
- 1 Pc. Yellow pepper
- 1 Pc. Green zucchini, cleaned ready to cook
- 1 Pc. Eggplant fresh, cleaned ready to cook
- 3 Pc. Young cloves of garlic, peeled and halved
- 2 tablespoon Rosemary needles, fresh
- 1 tablespoon Thyme leaves, fresh
- 5 tablespoon Extra virgin olive oil
- Salt
- Black pepper from the mill
- 200 g Goat cheese roll
- 2 tablespoon Honey liquid
Instructions
- Quarter and core the paprika and place on a baking sheet with the skin side up. Roast under a preheated grill for about 8-10 minutes until the skin forms black bubbles. Remove and cover briefly with a wet cloth, then peel off the skin. Cut the cheese into two cm slices
- Cut the zucchini into 1 cm thick slices and the aubergine into 0.5 cm thick slices, heat the oil and fry the vegetables in it, individually and in portions, over medium heat for about 10 minutes. Fry the garlic and 2/3 of the herbs, then the garlic remove. Season to taste with salt and pepper and mix the paprika. Divide between two ovenproof dishes. Place the cheese thaler in the middle. Sprinkle with the remaining herbs and the honey
- Gratinate under a grill for 3 to 5 minutes.
Nutrition
Serving: 100gCalories: 487kcalCarbohydrates: 10.5gProtein: 8.4gFat: 46.2g
