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Bakinglover
Roasted vegetable gratin and soup balls from the oven
Zucchini, red onion, cherry tomato, pesto and meatballs with potato-emmenthal cheese gratin from the oven.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the courgettes in half lengthwise and then in half slices of 1 cm thick. Cut the onions into wedges.
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Mix the zucchini with the onion, tomatoes, soup balls and pesto. Season with pepper and salt.
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Divide the vegetables and balls together with the gratins over a griddle covered with parchment paper.
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Let the gratins and the vegetables be cooked in the oven for 25 minutes. Before serving, serve with the arugula.
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Nutrition
450Calories
Sodium0% DV1.880mg
Fat35% DV23g
Protein26% DV13g
Carbs13% DV40g
Fiber48% DV12g
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