Filter
Reset
Sort ByRelevance
Katherina Garrett
Chicken souvlaki with roasted vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Spread the pepper, zucchini, tomatoes and red onion over the baking sheet. Mix the rest of the olive oil, garlic and oregano and sprinkle the vegetables. Season to taste with a good pinch of salt and roast the vegetables in the oven in about 30 minutes until golden brown. Spoon halfway.
-
Meanwhile, cook the quinoa according to the instructions on the packaging.
-
Heat a grill pan on a high stand and grill the chicken skewers in about 8 minutes around until cooked and golden brown. Serve the souvlaki with the grilled vegetables and quinoa. Tasty with feta.
-
25 minMain dishfrozen puff pastry, tomato, frozen parsley, grated mature cheese, serrano ham, medium sized egg,savory egg tart
-
25 minMain dishcrumbly potato, cut kale, beef smoked sausage, Frisian nail cheese, Goudrenet apple, coconut cream,friese kale with smoked sausage
-
75 minMain dishonions, oil, minced beef, laurel leaf, gravy powder, cooked red cabbage, celeriac,red cabbage dish with celeriac purée
-
30 minMain dishunsalted butter, Spaghetti, frozen garden peas with carrots, onion, Red pepper, Mozzarella, fresh pink prawn, old white bread,spaghettini vegetable dish with mozzarella and shrimps
Nutrition
730Calories
Sodium0% DV1.6g
Fat57% DV37g
Protein96% DV48g
Carbs16% DV47g
Fiber32% DV8g
Loved it