A.Vogel Blog




4 portions

  • 1 kg vegetables: carrots, zucchini, broccoli
  • 1 sprig of rosemary
  • 1 tbsp lemon olive oil (see recipe below)
  • ½ tsp Herbamare® Zesty
  • 200 g tomatoes
  • 300 g goat’s cheese
  • 2 tbsp Natur® honey
  • 1 tbsp olive oil


Cut the carrots and courgettes into 0.5 cm thick slices. Cut broccoli into florets and broccoli stalk into slices. Steam vegetables separately but make sure they still retain their crunch. Plunge into iced water, remove and leave to drain.Chop up rosemary needles, mix with lemon olive oil and Herbamare® Zesty, add vegetables and mix well.

Cut tomatoes and cheese into very thin slices. Arrange in a gratin dish as in tiles on a roof. Drizzle over honey and olive oil. Preheat the oven to 200°C. Bake the gratin on the top shelf of the oven for 15 minutes until the cheese has melted.

Basic recipe for lemon olive oil


  • 8 to 10 unwaxed organic lemons
  • 1 litre of olive oil


Finely peel the skin from lemons. Heat in a partially covered aluminum pan with olive oil over a low heat. Leave to cook very gently until no more bubbles rise up from the pieces of peel. According to the type of pan, turn the heat source up or down as required. The temperature of the oil must never exceed 110°C.

This process takes about an hour until the lemon pieces turn brown. Then sieve the oil and pour into a clean bottle. Leave a piece of peel in the oil so that you can see at a glance what kind of oil it is.



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