Summary

Ingredients

• 1 small zucchini
• 1 large beefsteak tomato (a must for taste)
• 1 large onion (s)
• 12 small mushrooms
• 1 bell pepper (s)
• 2 teaspoons olive oil
• salt and pepper
• Chilli powder
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon thyme, dried
• 2 tablespoon cheese, grated or 30 g parmesan
• Vegetable broth, grained
• Garlic powder
• Fat for the shape

Print Recipe Pin Recipe

Instructions

1. Cut the courgette and bell pepper into small pieces, halve the onion lengthways and then eighth lengthways. Either quarter or halve the mushrooms. Quarter the beefsteak tomato, hollow it out and put the kernels straight into the lightly greased dish. Cut the tomato flesh into pieces.
2. Put all the vegetable scraps in the mold. Skewer the prepared vegetable pieces and place on top.
3. Mix the oil with a splash of mineral water with salt and pepper and beat the paprika powder with the thyme and the chilli underneath. Apply this mixture to the vegetables with a brush and then lightly dust the skewers with garlic and granulated broth (without liquid).
4. Bake in a preheated oven at 200 ° C top / bottom heat for about 15 minutes. Then sprinkle over the grated cheese and bake for another 5 - 10 minutes.
5. These vegetables are enough with cold natural yoghurt or cottage cheese in summer.