Since summer season is barbecue season. Spending all afternoon in the yard watching eagerly the vegetables frizzling on the grill. Boredom with cutlets and sausages was yesterday. Today we barbecue Cevapcici-Zucchini!
BTW: this recipe is quite an allrounder, if you are feeling hot you can enjoy it cold, but in autumn you can bake it as well in the oven.
For 4 portions:
For the sweet-potato-millet:
100 g millet (or parboiled rice) (3-4 oz.)
1 (300g) sweet potato (10-12 oz.)
400 ml vegetable stock (15 fl. oz.)
Peel the sweet potato and cute it into 5mm-sized dice. Cook it with the millet for about 15 minutes in the vegetable stock.
For the Cevapcici:
200 g basic tofu (7-8 oz.)
olive oil
1 onion
1/2 red bellpepper
1 tablespoon tomato paste
salt, pepper
paprika, hot and sweet
1 pinch of nutmeg
1 tablespoon (4 ea) dried tomatoes
300 g basic tomato sauce (10-12 oz.)
1 teaspoon agave syrup
1 sprig rosemary
4 small zucchini
Crumble the tofu in a pan and roast it gently with some olive oil. Add the finely diced onion and bellpepper. As soon as it turns golden-brown add the tomato paste and let it caramelize. Season with salt, pepper, paprika and nutmeg. Chop the dried tomatoes and give them together with the tomato sauce to the tofu. Season to taste with agave syrup and rosemary, then let it simmer for about 5 minutes at medium heat.
Remove the lid from the zucchini (about 2-3cm / 1 inch) and use a spoon to remove the seeds. If you like to you of course can also use a longish zucchini. In that case the pulp is kind of more solid, hence you can chop it and also add it to the Cevapcici.
Fill the zucchinis first with the millet-mix, then with the Cevapcici. Put the lid back on top, pack it in aluminium foil and heat on the barbecue. Alternatively bake it at 190°C (370°F) top/bottom heat for 25-30 minutes (without lid).
HINT: The Cevapcici can also be rolled to tiny little rolls and enjoyed the original way.
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