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MellyG
Oven-roasted potatoes with vegaschnitzel and zucchini
Simple quick meal without meat with red-skinned potatoes, Italian herbs, zucchini, cherry tomatoes and vegetarian schnitzels.
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Ingredients
Directions
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Preheat the oven to 220 ° C. Clean the unpeeled potatoes and cut them into segments lengthwise.
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Remove the leaves and needles from the sprigs of Italian herbs and cut very finely.
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Spoon the potatoes with herbs, oil, pepper and salt and spread over a baking sheet covered with baking paper.
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Roast in the middle of the oven in about 30 minutes until golden brown and done. Spoon halfway.
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Meanwhile, season the zucchini with a cheese slicer lengthwise in ribbons. Heat the oil in a wok and fry the zucchini for 3 minutes on medium heat.
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Add the tomatoes and season with the vinegar, pepper and salt.
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In the meantime, heat the remaining oil in 2 frying pans and fry the cutlets over a medium heat for 3 minutes.
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Turn halfway. Serve the schnitzels with the potato parts and the vegetables.
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Nutrition
665Calories
Sodium20% DV480mg
Fat45% DV29g
Protein48% DV24g
Carbs23% DV69g
Fiber60% DV15g
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