| Type | Per person |
|---|---|
| Energy | 183 kcal |
| Fat | 12 gr |
| of which saturated | 2 gr |
| Carbohydrates | 10 gr |
| of which sugars | 9 gr |
| Fibres | 6 gr |
| Protein | 5 gr |
| Salt | 0.92 gr |
Summer vegetables with parsley sauce
Main course
2 persons
20 - 30 min
With seasonal products
385gr vegetables p.p.
Ingredients
2 persons
| 2 tablespoons olive oil |
| 6 tablespoons semi-skimmed yoghurt |
| 1 clove of garlic |
| 5 green olives without seeds |
| ½ bunch of parsley |
| 1 red and 1 yellow pepper |
| 1 small courgette |
| 1 small aubergine |
Preparation
1. Preheat the oven to 175 °C or use the barbecue.
2. Clean the vegetables.
3. Cut the peppers into strips and the courgette and aubergine into approx. 1 cm slices.
4. Squeeze the clove of garlic over the oil.
5. Spoon the vegetables into an aluminium barbecue dish and drizzle the oil mixture over them.
6. Roast the vegetables on the barbecue for 20 minutes until tender and brown.
7. Alternatively, arrange the vegetables in an ovenproof dish and roast in the hot oven for 25 minutes until tender and brown.
8. Wash the parsley and dry it well. Mash the parsley with the olives and the yoghurt to make a green sauce. If necessary, season with some pepper and a drizzle of vinegar. Serve the parsley sauce with the vegetables.
Menu suggestion: Delicious with marinated chicken skewers and a baked potato.
Source: Nutrition Centre.
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