Vegetable 

Vegetable
259 kcal

(0)

Difficulty:easy
Preparation:40 min
Ready in:220 min
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1 serving contains (Percentage of daily recommendation)
Calories259 kcal(13%)
Protein11 g(22%)
Fat2 g(3%)
Carbohydrates59 g(23%)
Added Sugar0 g(0%)
Roughage22 g(73%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4red peppers
3yellow Bell pepper
4large Red onions
4Eggplant
4zucchini
fresh rosemary
3 clovesgarlic sliced very thinly
olive oil cold pressed
salt
freshly ground peppers

Directions

1 Wash, halve and deseed the peppers. Peel and thickly slice the onions. Wash the aubergines and slice lengthwise into approximately 1.5 cm slices. Wash and thinly slice the courgettes.
2 Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
3 Brush a loaf tin with oil. Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
4 Keep pressing the vegetables down with the flat of your hand. Finish off with a sprig of rosemary. Cover with clingfilm. Weigh down with weights and put the 'lasagne' in a cool place for 2-3 hours.
5 Then carefully turn out onto a platter and serve in slices. Goes well with meat or fish dishes.
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