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Natasha Kay
Casserole Mediterranean vegetables
Casserole Mediterranean vegetables such as aubergine, zucchini and tomato.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the aubergines, zucchini and tomatoes into slices of ½ cm.
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Cut the onions into rings. Grease the oven dish.
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Use the hand blender to grind the oil and garlic into garlic oil. Season with pepper and salt.
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Heat 1 tbsp of garlic oil in a frying pan and fry the eggplant in parts over medium heat 5 min. Turn halfway.
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Mix the rest of the garlic oil through the zucchini. Place the slices of eggplant, zucchini, tomato and onion upright in the dish.
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Cut the sprigs of rosemary in four and put them between the vegetables. Keep a few pieces behind.
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Roast the vegetables in the oven for about 40 minutes until done. Garnish with the rest of the rosemary. Yummy! .
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Nutrition
290Calories
Sodium0% DV5mg
Fat32% DV21g
Protein10% DV5g
Carbs6% DV17g
Fiber0% DV0g
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