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PrintVEGETABLES FROM THE FIRE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the slices of cheese in half and put ½ a slice of cheese between 2 slices of aubergine.
- Spice everything with salt and pepper and put 2 tablespoon of the butter in flakes on top.
- Spread 2 tablespoon of butter in flakes over them.
- Spice and spread the cheese over the beef tomatoes.
- Shake off the excess liquid from the corn on the cob and dry them well. Melt the remaining butter and spread it over the corn on the cob.
- Spread out large pieces of aluminium foil on the worktop and put the vegetables onto them. Fold up the foil tightly.
- Cook the vegetables in the embers for about 10-12 minutes.
INGREDIENTS
- 500 grams aubergine, washed, stalk discarded and cut it in slices
- 280 grams beef tomatoes, washed, cut a cross in the top
- 50 grams Philadelphia cheese
- 75 grams butter
- 2 fennel bulbs, washed and quartered, cut out the ends of the root and spice
- Mixed spices, to taste
- 2 slices of Gouda cheese, cut into half
- Pepper and Salt, to taste
- Fresh corn on the cob
4 comments for “Vegetables from the Fire”
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