Vegetarian Grill Skewers
8 Views
3 months ago
8 Views
3 months ago
8 Views
3 months ago
@elisakocht
This recipe is automatically translated for you.
If you think grilling is only for meat-eaters, let me convince you otherwise! These vegetarian skewers are wonderfully juicy and get a fantastic flavour from the marinade. Besides fresh vegetables, I've also skewered halloumi cheese, which adds a delicious twist. Small potatoes, which I pre-cook until tender, perfectly round off the dish and make these skewers a real treat!
Information
Ingredients
- Zucchinis
2
- Potatoes
12
- Bell Peppers
2
- Onion
1
- Grilling Cheese
200 grams
- Garlic Cloves
2
- Salt
- Black Pepper
- Oregano
- Dried Basil
- Vegetable Oil
50 milliliters
- Low-fat Quark
250 grams
- White Balsamic Vinegar
1 tablespoon
- Scallion
1
Instructions
Prepare vegetables and ingredients:
Cut 2 zucchinis into thin strips with a peeler and roll them up.
Cut 2 bell peppers, 1 onion, and the halloumi cheese (200 g) into cubes.
Finely chop 2 cloves of garlic.
Pre-cook 12 small potatoes, peel them (if desired), and cut them into cubes.
Season the cut vegetables with salt, pepper, oregano, and dried basil.
Assemble skewers:
Thread the prepared vegetable cubes, halloumi cheese, and pre-cooked potatoes onto skewers, alternating them.
Prepare quark dip:
Mix 250 g low-fat quark with 50 ml oil (optional, if you want the quark to be creamier), 1 tbsp white balsamic vinegar, and the finely chopped 1 spring onion.
Add salt and pepper to taste and stir everything well.
Grill:
Preheat the grill.
Cover the grill grate with aluminum foil and place the skewers on it.
Grill the skewers for about 10 minutes, turning several times.
Alternatively, you can prepare the skewers in the oven with convection or in a pan.
Serve:
Arrange the grilled skewers together with the quark dip.