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Champignon Cremieur with mediterranean barbecued vegetables

Recipe for 4 Portions:

2 red peppers
400g summer vegetables (e.g. courgette, aubergine or spring onions)
1/2 bunch of thyme
4 sprigs of oregano
1 organic lemon
4 tbsp olive oil
2 tbsp honey
Salt, pepper
2 Champignon Cremieur (At room temperature)


Wash and quarter the red pepper. Remove the stem, seeds and white pith. Cut the flesh into broad strips. Place the strips in a pan of salted water and pre-cook for 5 minutes. Drain and quench under cold water. Clean the remaining vegetables and cut into slices. Cut larger slices in two or in strips.

Pluck and chop the herbs. Grate the lemon peel and press out the juice. Stir together with the herbs, olive oil honey. Season the marinade with salt and pepper.

Lie the prepared vegetables on a lightly oiled area of the barbecue that isn’t too hot. Cook for approx. 10 minutes (an aluminium tray can be used). Remove the vegetables from the barbecue and mix in the marinade. Cut Champignon Cremieur into segments and arrange with the vegetables.


The pepper and vegetable can be cooked in the oven. Preheat the oven to 220º C (fan oven 200º C). Lie the vegetables on a baking tray covered with baking paper and cook in the oven for approx. 15 minutes.

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