Mediterranean Scampi – Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 3 beefsteak tomato (s)
- 200 g scampi, frozen
- 200 g spinach leaves, frozen
- olive oil
- 2 cloves garlic)
- 3 red pepper (s)
- 100 g sheep cheese
- salt
- Pepper, freshly ground
- thyme
- rosemary
- basil
- 100 ml white wine
Print Recipe
Pin Recipe Instructions
- Wash the peppers, tomatoes and zucchini and pat dry.
- Cut the peppers and tomatoes into small cubes and halve the zucchini and then cut into sheaths. Also cut the sheep`s cheese into small cubes. Prepare the spinach leaves according to the instructions on the packet. Then salt the spinach and peel the garlic cloves and add through the garlic press.
- Heat the olive oil in a pan and briefly fry the scampis on all sides, remove and set aside.
- Cook the chopped peppers and the sliced zucchini in the remaining fat until they are al dente. Then add the finely chopped sheep`s cheese. Mix everything together and season with the spices and herbs.
- Grease a baking dish and put the vegetables in there and layer the scampis on top.
- Pour the white wine over it and let everything au gratin at 200 ° C for 5 minutes.
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