Mediterranean vegetables, lemon note, a little thyme ... These flavors I associate unequivocally with sunny, hot summers. Today's recipe, which I found here should appeal to not just vegetarians. Preparation of light, vegetarian kebabs is no philosophy, just the few minutes under a preheated grill and they are ready.
changed only one thing: low-calorie halloumi cheese has replaced the ordinary. Just because something happens that although I'm not terribly opposed to all the products as "light", it can feel them on a distinguished road miles and is able to recognize. And because I wanted to was happy ...
Well, it was: he stated that the dish tastes great. Judging by the rate at which disappeared, probably not lied.
Kebabs can be prepared in the morning and bake in the afternoon; marinade also can prepare in advance.
with halloumi kebabs in thyme-lemon marinade
Ingredients:
(for 4 servings, I did the half)
- 2 medium zucchini
- 1 large red onion
- 250 grams of lean (or not) halloumi cheese , cut into cubes
16 - 16 cherry tomatoes
For marinade:
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tsp fresh thyme leaves
- 1 teaspoon Dijon mustard
- salt and pepper, to taste Slice the courgettes
along in half and cut into thick slices. Cut the onion into wedges and rozwarstwic. On the sticks alternately nadziewac halloumi cheese, cherry tomatoes, courgettes and onions.
marinade Mix ingredients in a small bowl and spread with a mixture so prepared kebabs. Bake in a preheated grill properly for 4-5 minutes, turning from time to time, until cheese just begins to do aureus, and the vegetables soften slightly. Serve with warm pita bread.
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