Camembert with Roasted Vegetables
By chef Guláš
Tender hermelin cheese accompanied by seasonal vegetables roasted until golden brown. A great tip for a light yet filling dinner.
- 15 min
- total
- Easy
- level
4 min prep · 11 min cook
What you will need
-
Camembert 1 pcs -
Baguette 0.5 pcs -
Bell Pepper 0.5 pcs -
Red Onion 0.5 pcs
-
Zucchini 0.25 pcs -
Garlic 0.5 clove -
Lemon 0.25 pcs -
Aluminium foil 1 slice
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly
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Slice the onion. Peel the onion and cut it into strips
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Cut the bell pepper. Clean the bell peppers and cut them into cubes
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Cut the zucchini. Wash the zucchini and cut it into cubes
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Slice the garlic. Peel the garlic and slice it
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Bake the cheese in foil. Wrap the cheese in foil, season with salt and pepper, drizzle with olive oil, and bake in the oven at 180 C for about 10 minutes
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Saute the vegetables. Saute the vegetables in a pan with olive oil over medium heat for about 4-5 minutes, season with salt and pepper
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Slice the baguette. Slice the baguette into rounds
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Unwrap the baked cheese. Remove the cheese from the oven and unwrap it
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Serve on a plate. Place the cheese, vegetables, and baguette on a plate
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Cut the cheese and serve. Cut the cheese open and serve it
Ratings and comments
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