Grilled vegetables with herb curd as a fresh summer recipe for warm days, barbecues and light cuisine
Summer Recipe

Grilled vegetables with herb quark

Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly or overfill the grill to create real roasted flavours instead of leaking liquid. yoghurt instead of curd makes the dip easier, halloumi complements the vegetables as a filling component.

No ratings yet
Jump to recipe View ingredients
Share
Total time 38 min
Calories 340 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Grilled vegetables with herb curd step by step

Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of leaking liquid. Zucchini, peppers, eggplant and mushrooms are oiled, grilled in portions and served with chive curd. yoghurt instead of curd makes the dip easier, halloumi complements the vegetables as a filling component.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Grilled vegetables with herb quark

Courgettes, peppers, aubergines and mushrooms are oiled, grilled in portions and served with chive curd. Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of liquid leaking out.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Courgettes: cut into slices. Peppers: cut into strips. Aubergine: cut into slices. Mushrooms: cut in half.

  2. 2

    Prepare

    Zucchini, bell peppers, aubergine and mushrooms are oiled, grilled in portions and served with chive curd.

  3. 3

    Check for doneness

    Do not cut vegetables too thinly and do not overfill the grill to create real roasting flavours instead of leaking liquid.

  4. 4

    Serve

    Spread the grilled vegetables on a wide plate and salt them first. Arrange the herb curd separately or in small blobs in between so that the roasted surfaces do not soften.

Kitchen know-how

Tips for Grilled vegetables with herb quark

Important for grilled vegetables with herb curd

Do not cut vegetables too thinly and do not overfill the grill to create real roasting flavours instead of leaking liquid.

Variations

How to adapt this recipe

yoghurt instead of curd cheese makes the dip lighter, halloumi complements the vegetables as a filling component.

Nutrition per serving

340kcal
28.0 gCarbohydrates
15.0 gProtein
19.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Grilled vegetables with herb quark

Weigh the courgettes, prepare the peppers and aubergine separately, and then start the main cooking process for the grilled vegetables with herb curd.

Do not cut vegetables too thinly and do not overfill the grill to create real roasting flavours instead of leaking liquid.

Cool the grilled vegetables quickly with herb curd. If reheated, observe: Do not cut vegetables too thinly and do not overfill the grill to create real roasted flavours instead of leaking liquid. Heat the leftovers only once completely.

yoghurt instead of curd cheese makes the dip lighter, halloumi complements the vegetables as a filling component.

Keep cooking

Related recipes and topics

Similar recipes

30 min · Mediterranean Bean and tomato salad with feta Green beans, sweet tomatoes and salty feta make a satisfying summer salad. A mustard-herb dressing combines the vegetables without weighing them down. 30 min · Summer Lemon Orzo with Spinach and Feta Orzo is cooked with onion in vegetable stock and then finished with spinach, feta, lemon and herbs until creamy. Stir frequently and dose the liquid as needed, because Orzo gives off starch; spinach and feta are only added at the end. 30 min · Summer Pasta with cherry tomatoes and burrata Cherry tomatoes are broken up with garlic in olive oil, then mixed with firm pasta, pasta water and burrata. Do not cook the burrata, but open it on the hot pasta first; this way the core remains creamy. 35 min · Summer Zucchini fritters with yogurt dip Grated zucchini is salted and squeezed thoroughly, then fried with egg, feta, flour and dill to form crispy fritters. The drier the zucchini, the better the fritters will hold and the less flour is needed. 55 min · Mediterranean Stuffed tomatoes with couscous and herbs Large summer tomatoes are stuffed with lemon couscous, peppers, feta and many herbs. They remain juicy in the oven while the surface is lightly browned. 37 min · Italian Summer frittata with zucchini and tomatoes Courgette, cherry tomatoes, feta and herbs make this frittata a quick summer meal. It is started in the pan and gently finished in the oven.