Grilled vegetables with herb quark as a fresh summer recipe for warm days, barbecue evenings and light kitchen
Summer Recipe

Grilled vegetables with herb quark

Zucchini, paprika, aubergine and mushrooms are oiled, grilled in portions and served with a chivesquark. Do not cut vegetables too thin and do not overfill the grill so that real roasted aromas instead of leaking liquid are produced. Yoghurt instead of quark makes the dip easier, Halloumi complements the vegetables as a filling component.

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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 quark step by step

Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid. Zucchini, paprika, eggplant and mushrooms are oiled, portionally grilled and served with a chivesquark. Yoghurt instead of quark 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

Zucchini, paprika, aubergine and mushrooms are oiled, portionally grilled and served with a chives quark. Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas are produced instead of leaking liquid.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Zucchini: cut into slices. Peppers: cut into strips. Aubergine: cut into slices. Champignons: halve.

  2. 2

    Prepare

    Zucchini, paprika, eggplant and mushrooms are oiled, portionally grilled and served with a chivesquark.

  3. 3

    Check for doneness

    Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas instead of leaking liquid develop.

  4. 4

    Serving

    Spread the grilled vegetables on a wide plate and salt there first. Arrange the herb quark separately or in small lumps in between, so that the roasted areas do not become soft.

Kitchen know-how

Tips for Grilled vegetables with herb quark

Important for grilled vegetables with herb quartz

Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas instead of leaking liquid develop.

Variations

How to adapt this recipe

yoghurt instead of quark makes the dip easier, Halloumi complements the vegetables as a filling component.

Nutrition per serving

340kcal
28.0 gCarbohydrates
15.0 gProtein
19.0 gFat

Values are estimates per serving 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 zucchini, prepare the peppers and prepare the eggplant separately. Start the main cooking process for grilled vegetables with herb quark only afterwards.

Do not cut vegetables too thin and do not overfill the grill, so that real roasted aromas instead of leaking liquid develop.

Cool off grilled vegetables with herb quark quickly. When reheating, note: Do not cut vegetables too thin and do not overfill the grill, so that real roasting aromas instead of leaking liquid are produced. Only heat the remains once completely.

yoghurt instead of quark makes the dip easier, Halloumi complements the vegetables as a filling component.

Keep cooking

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