Ingredients
- 8 wooden or metal skewers
- 2 packets of BIOG organic grill cheese (with herbs or natural)
- 1 organic aubergine
- 1-2 organic red peppers
- 1 organic courgette
- 1 organic onion
- 12 - 16 organic cherry tomatoes (12-16)
- 1 tbsp BIOG organic olive frying oil
- salt
- BIOG organic coloured pepper
- Herb butter:
- 100 g BIOG organic butter, room-temperature
- 2 tsb BIOG organic garlic granules (or 1 fresh organic garlic clove)
- 2 tbsp fresh organic chives, chopped
- 2 tbsp fresh organic parsley, chopped
- Fleur de sel
- BIOG organic coloured pepper
Instructions
- Cut both grill cheeses into 12 equally sized pieces.
- Wash and cut all the vegetables into bite-sized pieces, leaving the cherry tomatoes whole.
- Thread the grill cheese, courgette, onion, aubergine, red pepper and tomatoes onto the skewers according to your preferences. If you have some vegetables left over, you can put them in a metal pan and grill them too, or fry them in a pan.
- Brush the vegetables with a little organic olive oil and fry in a grill pan for about 4 minutes on each side or on the grill until the vegetables and cheese are cooked through.
- To make the herb butter, stir the butter well until smooth. Add the finely chopped herbs, garlic, salt and pepper to taste. Serve with the skewers and fresh baguette or other side dish of your choice.
PARTNER CONTENT: BIOG has recently launched two new grill cheeses - in natural and marinated with herbs flavour. The aromatic cheeses are made by hand from best Luxembourgish Demeter milk, in the BIOG cheese dairy on the Kass Haff. They are exclusively available in all Naturata Bio-Marchés.
Recipe & photo: Liz Sinner from @Vegelizious
