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Camembert with Roasted Vegetables

By chef Gulasch

Tender hermelin cheese accompanied by seasonal vegetables roasted until golden brown. A great tip for a light yet filling dinner.

15 min
Easy

4 min prep · 11 min cook

Camembert with Roasted Vegetables
754 kcal · per serving
Protein 32g Carbs 58g Fat 39g
Ingredients

What you will need

8 items · serves 1
  • 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 REWE, EDEKA or Knuspr basket.

Method

Steps to cook

11 steps · 11 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🧀✨

  2. Slice the onion. Peel the onion and cut it into strips

  3. Cut the bell pepper. Clean the bell peppers and cut them into cubes

  4. Cut the zucchini. Wash the zucchini and cut it into cubes

  5. Slice the garlic. Peel the garlic and slice it

  6. 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

  7. 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

  8. Slice the baguette. Slice the baguette into rounds

  9. Unwrap the baked cheese. Remove the cheese from the oven and unwrap it

  10. Serve on a plate. Place the cheese, vegetables, and baguette on a plate

  11. Cut the cheese and serve. Cut the cheese open and serve it 🧀✨

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