Grilled Vegetables with Suluguni

1. 1 Suluguni cheesepack 300 g ≈ $6.00 100 g
2. 2 Zucchini≈ $3.00 per kg 150 g
3. 3 Eggplant≈ $4.33 per kg 120 g
4. 4 Bell peppers≈ $6.00 per kg 100 g
5. 5 Tomatoes≈ $4.67 per kg 80 g
6. 6 Olive oil 12 ml
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Fresh basilpack 30 g ≈ $2.50 5 g
9. 9 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice zucchini², eggplant³, and tomatoes⁵ into 1 cm rounds; cut bell⁴ pepper into 1 cm strips; slice Suluguni¹ into 1 cm thick pieces. Salt the eggplant, let sit for 10 minutes, then blot dry.

2. Mince garlic⁷ and mix with olive oil.

3. Heat the griddle over medium heat, brush with garlic⁷ oil. Grill zucchini² and eggplant³ 3–4 minutes per side until golden and tender.

4. Add bell⁴ pepper and tomatoes⁵, grill 3–4 minutes per side until lightly caramelized; season with salt.

5. Top with Suluguni¹ slices, cover for 1–2 minutes until cheese softens.

6. Serve immediately, sprinkled with torn basil, with lavash.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.