Summary

Ingredients

• 2 small zucchini
• 1 eggplant (s)
• 1 yellow pepper (s)
• 150 g cherry tomato (s)
• 1 tablespoon olive oil
• 1 teaspoon thyme, dried
• 300 g sheep cheese
• 1 teaspoon powdered sugar
• 1 flatbread (s)

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 240 ° C. Line a baking sheet with aluminum foil.
2. Wash the zucchini and eggplant, cut off the ends and cut into thin slices. Wash and clean the peppers and cut into narrow strips. Wash the tomatoes. Mix the vegetables with the oil and thyme. Place the sheep`s cheese in the middle of the baking tray and arrange the vegetables around it. Dust the icing sugar over the sheep`s cheese. Bake in the oven for about 15 minutes.
3. Shortly before the end of the cooking time, put the flatbread in the oven to bake it up.