Recipes
Roasted Vegetables with Mozzarella
Start your summer dinner with an Italian delicacy or just serve it as a light supper before some fine movie. Tender mozzarella and roasted vegetables could not be without fresh herbs, among which the basil is a favourite.
| Preparation time | 30 min |
|---|---|
| Demanding |  |
| Energetic value | 290 kcal / 1212 kJ |
Ingredients
 | 4 |
|---|---|
| 250 g | zucchini |
| 200 g | red paprika |
| 250 g | eggplant |
| 1 tablespoon | Vegeta mediteran |
| 1 tablespoon | olive oil |
| 200 g | mozzarella cheese |
| Sauce: | |
| 2 tablespoons | basil, finely chopped |
| 3 tablespoons | olive oil |
| pinch | of minced mustard |
| 1 | garlic, cloves |
| 1 teaspoon | vinegar |
| pinch | of pepper |
Preparation
- Cut zucchini, paprikas and eggplant into long slices, spread over with Vegeta mediteran and sprinkle with oil.
- Sauté prepared vegetables in the teflon pan.
- Combine basil, olive oil, mustard, finely chopped garlic, vinegar and pepper.
- Arrange warm vegetables on a plate, spread over the sliced mozzarella and pour over prepared topping.
Serving
Serve decorated with basil leaves.
Advice
Combine finely chopped basil, olive oil, vinegar, mustard and finelly chopped garlic in an electric food processor to get more compact mixture.
