| Type | Per person |
|---|---|
| Energy | 100 kcal |
| Fat | 6 gr |
| of which saturated | 1 gr |
| Carbohydrates | 8 gr |
| of which sugars | 7 gr |
| Fibres | 4 gr |
| Protein | 2 gr |
| Salt | 0.02 gr |
Tough vegetable grill
Main course
10 - 20 min
With seasonal products
490gr vegetables p.p.
Ingredients
| 2 tablespoons olive oil |
| 1 ½ courgettes |
| 8 tomatoes |
| 2 red onions |
| 1 aubergine |
| 2 sprigs of fresh rosemary |
Preparation
1. Preheat the oven to 200°C.
2. Slice the vegetables and cut the onions into rings.
3. Grease an ovenproof dish.
4. Heat 1 tablespoon of oil in a frying pan. Fry the aubergine slices in the frying pan on both sides for a total of about 5 minutes. The aubergine will not fit into the pan in 1 go, so fry it in parts.
5. Put the courgette slices in a bowl and mix in the rest of the oil.
6. Alternately place the slices of aubergine, red onion, courgette and tomato upright in the baking dish, so you can see stripes of vegetables from above.
7. Cut the rosemary into pieces and place the sprigs in the baking dish between the vegetables.
8. Put the baking dish with vegetables in the oven for about 40 minutes.
Menu suggestion: Delicious with baked cod and baked potato.
Source: Nutrition Centre.
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