Roasted vegetable gratin and soup balls from the oven

Name: roasted vegetable gratin and soup balls from the oven
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 2 zucchini; 2 Red onion; 250 g Cherry tomatoes; 250 g fresh beef soup balls; 45 g chilled pesto; 1 business suit Emmenthaler gratins freezer,; 40 g arugula organic

Zucchini, red onion, cherry tomato, pesto and meatballs with potato-emmenthal cheese gratin from the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Cut the courgettes in half lengthwise and then in half slices of 1 cm thick. Cut the onions into wedges.
Mix the zucchini with the onion, tomatoes, soup balls and pesto. Season with pepper and salt.
Divide the vegetables and balls together with the gratins over a griddle covered with parchment paper.
Let the gratins and the vegetables be cooked in the oven for 25 minutes. Before serving, serve with the arugula.