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Mediterranean Skewers

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Ingredients
  Chopped fresh oregano 1 Tablespoon
  Olive oil 8 Tablespoon
  Eggplant 2 , cut into thick slices
  Zucchini 2 , cut into thick slices
  Onions 2 , quartered
  Red pepper 1 , cubed
  Green pepper 1 , cubed
  Fontina cheese 8 Ounce, cubed (250 Gram)
For oregano focaccia
  Yeast 1⁄2 Ounce (15 Gram)
  Sugar 1 Teaspoon
  Flour 8 Ounce (250 Gram)
  Salt 1 Teaspoon
  Olive oil 3 Tablespoon
  Parmesan cheese 2 Ounce, grated (60 Gram)
  Coarse salt 1 Tablespoon
  Fresh oregano 1 Tablespoon (To Garnish)
Directions

1. Place oregano and oil in a bowl. Add eggplant, zucchini, onions and peppers, toss to coat. Cover and stand 30-60 minutes.
2. To make focaccia, dissolve yeast with 1/2 cup lukewarm water and sugar. Combine flour and salt, place in a food processor and add yeast mixture. Process while gradually adding lukewarm water to form a dough. Cover with plastic food wrap and stand in a warm place until dough rises lightly. Roll out dough on a floured surface and place on an oiled baking tray. Sprinkle with grated cheese, coarse salt and oregano. Bake at 220° C/440° F/Gas 7 until golden and crisp. Cut diagonally into bars.
3. Preheat barbecue at high heat. Drain vegetables and reserve marinade. Thread vegetables and cheese, alternately, in skewers. Cook on grill, brushing frequently with marinade, 1-2 minutes each side or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Oregano
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
14

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