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🍽️ Summer Grilled Vegetables

295 kcal · 30 min · 4 servings

Ingredients

• Aubergines 1 pc
• Zucchini 2 pc
• Pepper, red 1 pc
• Pepper, yellow 1 pc
• Rosemary, fresh 5 g
• Bay leaves, dried 2 pc
• Oregano, dried 5 g
• Olive oil 3 tbsp
• Sea salt 2 tsp
• Pepper, black ground 2 tsp
• Vine tomatoes 5 pc
• Vegan shepherd's delight 120 g
• Pine nuts 30 g
• Lemon juice 1 tsp

Instructions

1. 1. Preheat the smoker to 220 degrees Celsius.
2. 2. Wash the eggplant and the zucchini thoroughly.
3. 3. Remove the hard ends from the eggplant and zucchini.
4. 4. Cut the eggplant and zucchini into quarters.
5. 5. Slice the eggplant and zucchini quarters into thin slices.
6. 6. Wash the bell pepper.
7. 7. Halve the bell pepper.
8. 8. Remove the core from the bell pepper.
9. 9. Cut the bell pepper into strips.
10. 10. Wash the rosemary.
11. 11. Shake the rosemary dry.
12. 12. Place the eggplant, zucchini, bell pepper, bay leaves, oregano, and rosemary on a deep baking sheet.
13. 13. Add the olive oil, sea salt, and a generous pinch of freshly ground black pepper.
14. 14. Mix everything thoroughly with your hands.
15. 15. Place the tray on the upper rack in the smoker.
16. 16. Let the vegetables simmer for about 30 minutes.
17. 17. In the meantime, wash the tomatoes.
18. 18. Quarter the tomatoes.
19. 19. Let the Genießer Block drain.
20. 20. Fold the quartered vine tomatoes into the vegetables.
21. 21. Sprinkle the vegetables with the Genießer Block.
22. 22. Sprinkle the vegetables with pine nuts.
23. 23. Let the vegetables simmer for another 15 minutes.
24. 24. Season the vegetables with more salt and pepper if necessary.
25. 25. Finish the vegetables with lemon juice to taste before serving.
26. 26. Enjoy your meal!
27. 27. Tip: If you do not have a smoker, bake the vegetables in the oven at 220 degrees Celsius (top and bottom heat) for about 30 minutes.

Nutrition per serving

• kcal: 295
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 22 g