Stuffed Cheese Onion on Pickled Vegetables

Cut the zucchini and melanzane into sticks about 1.5 cm thick and roast them in the grill pan. Cut the yellow and red peppers into eighths and roast and season them as well.

Cut the tomatoes into eighths and sauté in olive oil with two sprigs of rosemary, the thyme sprigs, the basil leaves and the garlic. Then extinguish with Aceto balsamic vinegar and season heartily with salt, pepper and sugar. Leave the other sautéed vegetables in it for a day.

Cut the top quarter of the onions into small pieces. Hollow out the onions as much as possible so that the skin is not damaged. Sauté the hollowed onion with olive oil and finely chopped rosemary from four branches until translucent, extinguish with white wine and fill with chicken stock. Cook this stuffing until soft. Then whisk finely with a blender and fold in the de-barked and coarsely diced cheese. Season again and fill the quantity into the hollowed out onions. Put half a kilo of salt in a frying pan and place the stuffed onions on it to hold them while cooking, and bake in the oven at 180 degrees for 30-40 minutes.

Warm the pickled vegetables slightly and arrange the stuffed cheese onions on top.

(Khb April 97)

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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