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Summer vegetables in a spicy marinade
(3 votes)
Cheese :
ReblochonDish type :
StarterSeason :
Summer, Autumn
Ingredients - for 6 persons
- 200g Reblochon cheese (not too ripe)
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 aubergine
- 1 courgette
- 100g salted butter
- Season with salt and cracked black pepper
Preparation
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Cut all the vegetables into small cubes after having washed and peeled them first.
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In a very hot frying pan, melt a small nob of the butter and fry the vegetables separately.
Place the mixture in a saucepan, and finish cooking on a gentle heat for 5 to 6 minutes. -
Season with salt, cracked black pepper, then set aside to cool. In the meantime, cut the very cold cheese into small cubes.
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When the vegetables have reached room temperature, mix them all together. Check seasoning and then put them in a cool place.
This easy recipe can be eaten well chilled as a summer starter, or it can be arranged in small verrine glasses and served as a surprise appetiser. Arranged on a slice of toasted organic bread, it makes a delicious side dish to accompany your grilled meats and fish. It is advisable to choose a slightly firm Reblochon to prevent it from softening when mixed with the vegetables.
