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🍽️ Crispy Gratinated Goat Cheese with Fresh Vegetable Dressing

308 kcal · 30 min · 4 servings

Ingredients

• 100 g small zucchini (1 small zucchini)
• 100 g small orange bell peppers (1 small orange bell pepper)
• 1 shallot
• 150 g egg tomato (2 egg tomatoes)
• 2 tbsp balsamic vinegar
• 2 tbsp apple juice
• 1 tbsp Dijon mustard
• 1 tsp liquid honey
• salt
• pepper
• 3 tbsp olive oil
• 20 g pine nuts (2 tbsp)
• 2 sprigs thyme
• 50 g arugula (0.5 bunch)
• 30 g breadcrumbs (3 tbsp)
• 4 slices goat cheese (approx. 45 g each, from the log)

Instructions

1. 1. Wash the zucchini thoroughly and pat it dry with a kitchen towel.
2. 2. Remove the tough skin and the stem end of the zucchini.
3. 3. Cut the zucchini into very small, fine cubes.
4. 4. Cut the bell pepper into four quarters.
5. 5. Remove the seeds and white pith from the bell pepper.
6. 6. Wash the cored bell pepper and cut it into fine cubes.
7. 7. Peel the shallot completely.
8. 8. Dice the shallot very finely.
9. 9. Cut a cross into the bottom of each tomato.
10. 10. Cut out the hard stem area of the tomato in a wedge shape.
11. 11. Place the tomatoes in boiling water for about 30 seconds.
12. 12. Lift the tomatoes carefully out of the water using a slotted spoon.
13. 13. Shock the tomatoes immediately in cold water to stop the cooking process.
14. 14. Peel the loosened skin off the tomatoes.
15. 15. Cut the peeled tomatoes in half.
16. 16. Squeeze out the seeds and excess juice from the tomato halves.
17. 17. Cut the tomato flesh into fine cubes.
18. 18. Whisk the balsamic vinegar, apple juice, mustard, honey, salt, and pepper together in a small bowl.
19. 19. Slowly drizzle 2 tablespoons of oil into the vinegar mixture while whisking constantly.
20. 20. Stir until smooth to form a creamy emulsion.
21. 21. Place all the prepared vegetable cubes (zucchini, pepper, shallot, tomato) into a large bowl.
22. 22. Pour the dressing over the vegetables and mix well.
23. 23. Let the vegetables marinate with the dressing for 20 minutes.
24. 24. Finely chop the pine nuts.
25. 25. Wash the thyme sprigs and shake them dry.
26. 26. Pluck the thyme leaves off the stems.
27. 27. Finely chop the thyme leaves.
28. 28. Wash the arugula thoroughly.
29. 29. Remove tough stems or wilted leaves from the arugula.
30. 30. Spin the arugula dry until no water droplets remain.
31. 31. Mix the chopped thyme leaves, pine nuts, and breadcrumbs together in a small bowl.
32. 32. Add the remaining oil to this crumb mixture.
33. 33. Season the crumb mixture with salt and pepper.
34. 34. Place the goat cheese on an oven-safe plate.
35. 35. Spread the crumb mixture evenly over the goat cheese.
36. 36. Place the plate with the cheese onto a baking sheet.
37. 37. Preheat the oven to the grill function.
38. 38. Gratin the goat cheese under the hot grill for 3 to 4 minutes.
39. 39. Remove the plate from the oven as soon as the crumbs are golden brown.
40. 40. Serve the gratinated goat cheese together with the marinated vegetables.
41. 41. Garnish the portion with the dry arugula.

Nutrition per serving

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