Mediterranean Grilled Vegetables

Summary

Ingredients

• 500 g triplets
• 3 small zucchini, yellow or green
• 3 pointed peppers, red
• 500 g cherry tomato (s), nice and small and sweet
• 300 g mushrooms, brown
• 3 small pak choi
• 1 bunch spring onion (s)
• 2 large onions
• 6 mild peppers
• 1 lemon (s)
• 1 pack sheep`s cheese
• 6 cloves garlic
• 250 ml olive oil, good
• 100 g pecorino, rated
• 1 tablespoon, heaped mustard, hotter
• 2 teaspoons, heaped rosemary, rubbed or fresh
• 1 teaspoon thyme, rubbed or fresh
• 1 teaspoon, heaped pepper, crushed
• 1 teaspoon, heaped basil, grated or fresh
• 1 teaspoon, heaped chilli flakes
• 2 teaspoon, heaped vegetable stock, instant
• Rosemary and thyme, fresh (garnish)

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Instructions

1. First of all, I would like to state that individual components can of course be selected according to taste and preferences. Of course, you can also do it without spring onions or with aubergines, that determines your personal taste, me and my guests like it that way, even if Pak Choi is not very Mediterranean. So please feel free in the composition of the vegetables, as well as in the seasoning of the marinade.
2. The potatoes (small triplets with peel) should be pre-cooked, not until they are soft, ready to eat, but already cooked. In this way we prevent them from being cooked later in the oven.
3. Cut the vegetables (peppers, zucchini, mushrooms, spring onions, pak choi) into bite-sized and not too small pieces (see pictures), while cutting the spring onions finer. Also peel one of the onions and cut lengthways into approx. 0.5 cm wide slices, then cut them in half so that the onion breaks into half rings (the shape doesn`t really matter, but the size should be about the same). Put everything in a large bowl. Tip: There is enough time to cook the potatoes during these preparations.
4. For the marinade we need an electric chopper (such a device with a rotating knife). Put the olive oil, the remaining onion, the garlic, the mustard, the pecorino cheese and all the mentioned spices in the chopping beaker. Now mix thoroughly, an emulsion, i.e. a mustard-like paste, should result. If the whole thing gets too pasty, just pour in more oil. You can use fresh herbs or use dried herbs entirely, but do not use powders.
5. Mix the vegetables with the marinade in a large enough bowl so that everything is completely moistened. That still looks a bit like too much marinade, but now the potatoes are added and are also mixed together without mashing them. In the same process, the cherry tomatoes are added, these can be easily mashed to taste when adding, then the escaping juice creates a thinner sauce at the end. Mix everything very well and then put in a baking dish. The layer thickness should not be too thick so that the vegetables in the second row also have a chance to turn brown.
6. Now spread the peppers and the sheep`s cheese on the marinated bed of vegetables, crumbling the sheep`s cheese into pieces the maximum size of cubes. Here you should do yourself and your guests a favor and use real sheep`s cheese and not just any white cheese made from cow`s milk. Now cut slices from half a lemon and place on top, drizzle the juice from the other half over the vegetables. If you like, you can sprinkle the sheep`s cheese again with some chilli flakes or pepper. Add fresh rosemary and thyme to the vegetables not only as a garnish, but also for even more flavor. Then remove it before consumption.
7. Roast in the oven on the middle shelf at 180 ° C (fan-assisted or top / bottom heat) until brownish spots appear on the corners of the sheep`s cheese (approx. 30 - 40 minutes). But that also depends on personal taste, I like it with light roasted ingredients, if you prefer to have the whole thing done quickly and well (no longer firm to the bite), you should cook it covered for about 20 minutes.

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