1 1 1 1 1

how to cook cheese and vegetable basket, an easy vegan appetizer

Yufka dough: 12 sheets (12x12 cm)

Balsamic: 3 Tbsp

Zucchini: 2 (sliced, 0.5 cm thick)

Eggplant: 2 (sliced, 0.5 cm thick)

Cheddar cheese: 100g (sliced, 0.5 cm thick)

Olive oil: 2 Tbsp

Fresh black pepper: 1 tsp (optional)


Make it this way:

1. Brush the oil on the dough surface.

2. Put each dough sheet in a muffin mold.

3. Fill the sheets with 1 slice of eggplant, zucchini, and then cheese. Repeat it until the dough gets filled up to the mold edge.

4. Pour a little balsamic and black pepper on each one and put them in 180 ° C preheated oven for 15-20 minutes (until golden brown).

5. Serve with a cold salad, sweet balsamic, or red hot sauce.



1. Slicing the vegetable in thin layers, make them cook faster and taste better.

2. You can use 2 Tbsp of butter instead of olive oil.


Preparation Time: 25
Cook Time: 20
Total Time: 45
Serving: 6
Calories: 700



recipe for a small basket of cheese and vegetable

Comments (0)

There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Attachments (0 / 3)
Share Your Location
Type the text presented in the image below
Earn Free Bitcoin