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Main course|
Appetizer
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1 butternut squash 4 tbsp canola oil Salt, pepper 2 courgettes 1 red bell pepper 1 yellow bell pepper 200 g cherry tomatoes 6 green onions 2 cloves of garlic 1 onion 1 tsp chopped rosemary 1 tbsp chopped thyme 100 g GAZİ braided cheese -
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PREPARATION
1. Preheat the oven to 200°C. Wash the squash, cut in half, scrape out the seeds with a spoon. Cut into the flesh of the squash in a criss-cross pattern and brush with oil. Season with salt and pepper and bake in the oven for 20 minutes.
2. Cut the courgettes and bell peppers into 2 cm cubes. Halve the tomatoes, slice the spring onions and the garlic. Cut the onion into fine dice. Mix the vegetables together, season with salt and pepper, add the herbs and oil and mix. Don't add too much salt, because the cheese is slightly salty. Add the vegetables to the squash halves and continue cooking at 220°C for 20 min.
3. Sprinkle with the cheese and cook for 2-3 more minutes.
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