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. Wash the zucchini², eggplant³, pepper and tomatoes⁵; slice zucchini into 1 cm thick rounds, eggplant into 1 cm rounds, pepper into 1 cm wide strips, and tomatoes into 1 cm rounds; salt to taste and let rest for a minute to draw out the juices; cut the suluguni¹ into 1 cm slices.

2. Heat a medium-sized grill pan over medium heat until a light steam appears; brush the grate with a little oil to prevent sticking.

3. Grill the zucchini² and eggplant³ for 3–4 minutes per side until golden and tender inside, turning carefully.

4. Add the pepper and tomatoes⁵ and cook for 3–4 minutes per side until the vegetables are bright and lightly caramelized.

5. Lay the suluguni¹ slices over the fried vegetables and cover the pan with a lid for 1 minute so the cheese melts and becomes stretchy.

6. Serve immediately on plates, garnish with fresh⁸ basil leaves, and serve with lavash.

In short

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