Grilled vegetable packet with Almonta-dip


For the packet:

  •  8,81 oz (250g) paprika
  •  7,05 oz (200g) little zucchini
  •  2,82 oz (80g) spring onions
  •  3,5 oz (100g) yellow cherry tomatoes
  •  3,5 oz (100g) little tomatoes
  •  2 tbsp. oil
  •  salt, pepper

For the dip:

  •  5,29 oz (150g) cream original. We recommend 1 kegs Almonta Original
  •  4-5 tbsp. vegetable broth
  •  1 tbsp. chopped herbs (e.g. parsley, basil, rosemary, thyme)
  •  salt, pepper


  •  kitchen foil to wrap it


  • Wash the paprika and cut them in four parts. Remove the stem, the paprika seeds and the white partitions. Now cut the mincemeat into little cubes.
  •  Eliminate the tips and stalk bottoms off the zucchini and cut them in slices.
  •  Now clean the spring onions and cut them in 3 centimeter long pieces.
  •  Clean tomatoes, remove the stem and halve them.
  •  Put the vegetable in a bowl and mix it with salt, peeper and oil.\
  •  Cut four equal pieces kitchen foil. Fill the vegetable in it.
  •  Stir Almonta Original until the vegetable broth.
  •  Mix in the herbs and maybe season it with salt and pepper
  •  Each a blob over the vegetable, them close the kitchen foils.
  •  Put them by moderate head on the grill for approx. 10-12 minutes.
  •  Serving each packet on a plate and now open it. Fresh light bread is exactly in addiction to this.

Nutrition facts (per serving):

  • calories: 860 kj/ 205 kcal
  • proteins: 5g
  • fat: 18g
  • carbohydrates: 7g