Summary

Ingredients

• 1 zucchini
• 1 eggplant (s)
• salt
• olive oil
• 2 tomato (s)
• 60 g cheese, oat cheese (oat roll)
• 2 teaspoons olive oil
• 2 teaspoons honey
• 2 tablespoon balsamic vinegar
• 2 tablespoon vegetable broth
• 0.5 teaspoon ½ rosemary, fresh
• pepper

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Instructions

1. Cut the zucchini and eggplant into slices and season with salt. Rinse off after approx. 15 minutes and pat dry. Place them side by side on a baking sheet, brush thinly with olive oil and grill in the oven until they take on color and are soft. Alternatively, the vegetables can also be fried side by side in the pan, but this takes longer and is associated with more odor.
2. Layer alternating slices of zucchini, aubergine and tomatoes of the same size, cover with the cheese and fix with a wooden skewer.
3. Mix the olive oil with the remaining ingredients. Place the skewers in the baking dish, distribute the remaining vegetables, drizzle with the dressing. Bake at 200 degrees for about 25 minutes.
4. Goes very well with grilled steak.