Filter
Reset
Sort ByRelevance
Michellebelle61
Grilled vegetables at the table
A delicious Mediterranean recipe for grilled vegetables.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the caps of the peppers and cut the peppers twice in length. Remove seed lists and seeds. Peel the pieces of paprika with a peeler. Cut the pieces into strips. Remove the ends of the courgettes and cut them into slices of 1 cm. Remove the ends of the eggplant and cut the aubergine widthwise into thin slices. Cut the peeled onions into thin rings. Remove the skins from the garlic cloves and press the toes over a large bowl with a press. Pour in the olive oil and mix oil and garlic. Now put all cut vegetables in the bowl and mix everything well. All pieces of vegetables must be covered with a thin layer of oil.
-
Roast, fry or grill the pieces of vegetables on the selected appliance (gourmetset, stone grill, teppanyaki) al dente or cooked.
-
Make sure the aubergine slices are completely cooked. Sprinkle the vegetables on the plate with (sea) salt and, if desired, with pepper.
-
25 minMain dishpak choi, sweet pointed pepper, onion, sesame oil, sunflower oil, medium sized egg, sambal oelek, vegetarian grilled pieces, Chinese noodles, ketjapmarinade,noodles with bok choy and omelet
-
30 minMain dishfresh ginger, Red pepper, garlic, minced chicken, 5-herb powder, bread-crumbs, soy sauce, fresh string beans, Chinese noodles, shiitake, forest mushroom broth from tablet, sesame oil, rice oil,Chinese egg noodles with string beans and chicken mince
-
50 minMain dishwhite quick-cooking rice, cucumber, yellow peppers, green olives with allspice, hazelnuts, Mozzarella, vinaigrette, ciabatta,rice salad with basil dressing
-
25 minMain dishlemongrass, Red pepper, ginger, chicken breast, sugar snaps, carrots, bunch onions, cocktail shrimp, fresh coriander, rice, chicken bouillon, soy sauce,Thai chicken soup with prawns
Nutrition
214Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs4% DV13g
Fiber0% DV0g
Loved it