← All recipes

🍽️ Thyme Pesto with Goat Cheese and Vegetables

308 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini (1 zucchini)
• 200 g orange bell peppers (1 orange bell pepper)
• 2 shallots
• 300 g egg tomatoes (4 egg tomatoes)
• 4 tbsp balsamic vinegar
• 4 tbsp apple juice
• 40 g Dijon mustard (2 tbsp)
• 2 tsp liquid honey
• salt
• pepper
• 6 tbsp olive oil
• 40 g pine nuts (4 tbsp)
• 4 sprigs thyme
• 100 g arugula (1 bunch)
• 60 g breadcrumbs (6 tbsp)
• 360 g goat cheese (8 slice; from the wheel)

Instructions

1. 1. Wash the thyme and shake it dry.
2. 2. Pluck the thyme leaves from the stems.
3. 3. Add the thyme leaves and pine nuts to the mixing bowl.
4. 4. Chop the mixture finely for 5 seconds on speed 8.
5. 5. Add 2 tablespoons of oil, breadcrumbs, salt, and pepper.
6. 6. Mix everything for 20 seconds on speed 2.
7. 7. Transfer the thyme pesto to another container.
8. 8. Rinse out the mixing bowl.
9. 9. Wash the arugula and spin it dry.
10. 10. Wash the zucchini and pat it dry.
11. 11. Cut the zucchini into very small cubes.
12. 12. Quarter the bell pepper and remove the seeds.
13. 13. Wash the pepper pieces and cut them finely.
14. 14. Peel the shallots and dice them finely.
15. 15. Cut a cross into the bottom of the tomatoes.
16. 16. Cut out the stem attachments in a wedge shape.
17. 17. Place the tomatoes in boiling water for about 30 seconds.
18. 18. Lift the tomatoes out of the water with a slotted spoon.
19. 19. Shock the tomatoes in cold water.
20. 20. Peel the tomatoes and remove the skin.
21. 21. Halve the tomatoes and squeeze out the seeds.
22. 22. Cut the tomato flesh into fine cubes.
23. 23. Add balsamic vinegar, apple juice, mustard, honey, salt, and pepper to the mixing bowl.
24. 24. Whisk the ingredients for 3 minutes on speed 4.
25. 25. Pour the remaining oil slowly onto the lid of the mixing bowl.
26. 26. Let the oil run in through the measuring cup to emulsify it.
27. 27. Add the prepared vegetables to the mixing bowl.
28. 28. Mix the vegetables into the dressing for 20 seconds in reverse direction on speed 2.
29. 29. Let the vegetables marinate for 20 minutes.
30. 30. Spread the thyme pesto over the goat cheese.
31. 31. Place the goat cheese on oven-safe plates.
32. 32. Place the plates on a baking sheet.
33. 33. Preheat the oven to grill mode.
34. 34. Gratin the goat cheese for 3 to 4 minutes until golden brown.
35. 35. Serve the gratinated goat cheese with the vegetables and arugula.

Nutrition per serving

• kcal: 308
• Protein: 8 g · Fett/Fat: 24 g · Carbs: 12 g