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Vegetable

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Vegetable
259
calories
Calories
0
Print
easy
Difficulty
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Nutritions
1 serving contains
Fat2.09 g
Saturated Fat Acids0.52 g
Protein10.89 g
Roughage22 g
Sugar added0 g
Calorie259
Carbohydrates/g59
Cholesterol/mg0
Vitamin A/mg129.1
Vitamin D/μg0
Vitamin E/mg2.67
Vitamin B₁/mg0.48
Vitamin B₂/mg0.48
Niacin/mg7.42
Vitamin B₆/mg1.41
Folate/μg209.39
Pantothenic acid/mg2.29
Biotin/μg3.85
Vitamin B₁₂/μg0
Vitamin C/mg223.41
Potassium/mg2,300.54
Calcium/mg130.88
Magnesium/mg144.39
Iron/mg2.96
Iodine/μg4.28
Zinc/mg1.99
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
3
4
4
4
fresh rosemary
3 cloves
garlic (sliced very thinly)
olive oil (cold pressed)
freshly ground peppers
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Preparation

Preparation steps

Step 1/5
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.
Step 2/5
Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
Step 3/5
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.
Step 4/5
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.
Step 5/5
Then carefully turn out onto a platter and serve in slices. Goes well with meat or fish dishes.

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