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LEHOUX
Caponata of grilled vegetables with rösti laps
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Ingredients
Directions
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Preheat the oven to 220 ° C. Divide the rösti rounds over two baking sheets covered with parchment paper and bake until golden brown and done in 20 minutes. Turn halfway.
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Meanwhile cut the onion in half rings. Heat the olive oil in the frying pan and fry the onion over a high heat for 3 minutes.
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Add the tomato frito, roasted vegetables, olives and capers and bring to the boil. Leave to simmer for 5 minutes with the lid on the pan. Season with pepper, salt and red wine vinegar. Crumble the white cheese over it and serve with the rösti rounds.
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Nutrition
520Calories
Fat40% DV26g
Protein22% DV11g
Carbs19% DV57g
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