Paprika Skewers with Mushrooms and Yogurt Dip

Ingredients

• 3 red bell peppers
• 250 g small button mushrooms
• 1 bunch spring onions
• 250 g zucchini
• 350 g eggplant
• 150 g Emmental cheese
• Salt
• freshly ground pepper
• 400 g yogurt
• 1 tsp grated lemon zest
• 4 tbsp Lemon juice
• Salt
• freshly ground pepper
• 2 tbsp chives rolls

Instructions

1. 1.

   Wash bell peppers, halve them lengthwise, remove seeds and place cut side down on a greased baking sheet. Roast in preheated oven at 250°C (high heat) for about 10 minutes until the skin is almost blackened and blistered; check color after 7 minutes. Remove peppers, cover with a damp cloth to cool, peel, and slice lengthwise into strips about 3 cm wide. Clean mushrooms. Trim spring onions, wash, and cut into pieces about 3 cm long. Wash zucchini and eggplant, trim, and slice into rounds about 1 cm thick; quarter if necessary. Cut cheese into thin sticks 2 cm long and wrap them around the pepper strips.

2. 2.

   For the chive dip whisk yogurt with lemon zest, lemon juice, salt, and pepper, then fold in chopped chives. Oil the skewers. Alternate threading pepper rolls, spring onions, eggplant, zucchini, and mushrooms onto the skewers. Season with salt and pepper and brush with oil. Oil the grill grate. Grill the skewers on a not-too-hot grill for about 15 minutes, turning occasionally, until the vegetables are evenly browned. Serve with chive dip.