Grilled Goat Cheese with Colorful Vegetables

Ingredients

• 2 cloves garlic
• 1 red chili
• 3 sprigs thyme
• 200 g yellow zucchini (1 yellow zucchini)
• 200 g green zucchini (1 green zucchini)
• 300 g large ripe tomatoes (3 large ripe tomatoes)
• 1 bunch spring onions
• 4 artichoke hearts (canned or jarred)
• Salt
• pepper (from the mill)
• 300 g goat cheese
• 1 Organic lemon

Instructions

1. 1.

   Peel the garlic cloves and slice them very thinly. Wash, clean, halve, and slice the chili, rinsing again if desired and slicing into thin strips.

2. 2.

   Wash, dry, and strip the leaves from the thyme.

3. 3.

   Wash, dry, and grate the yellow and green zucchini. Halve them lengthwise, then slice into thick strips.

4. 4.

   Blanch the tomatoes in boiling water for 1-2 minutes. Drain in cold water, peel, and halve. Core and slice the tomatoes.

5. 5.

   Clean, wash, and slice the spring onions into rings. Drain the artichoke hearts and quarter them.

6. 6.

   Combine all prepared ingredients in a bowl. Season with salt and pepper and mix gently.

7. 7.

   Lay out 4 large sheets of aluminum foil (approximately 30x30 cm) on a work surface. Place the vegetables in the center of each sheet.

8. 8.

   Slice the goat cheese into 4 thick slices and distribute them over the vegetables. Rinse the lemon with hot water, dry it, slice it thinly, and place the slices on the goat cheese.

9. 9.

   Fold the aluminum foil to enclose and seal into packets. Grill on a hot grill for about 10 minutes and serve immediately.