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Michelle Peterson
Roasted vegetables with basil sauce
Casserole with paprika, fennel, zucchini and cherry tomatoes.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Toast the pine nuts in a dry frying pan golden brown, let them cool on a plate.
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Pick the leaves of the basil and finely grind them with the pine nuts in the food processor or with the hand blender.
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Pour the olive oil slowly. Season the basil sauce with salt and pepper.
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Cut the peppers, fennel and zucchini into coarse pieces and scoop with the oil. Season with salt and pepper.
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Grease the scale. Put the vegetables in the oven dish.
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Place the to on and fry the vegetables for 20-25 minutes in the hot oven.
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Drizzle before serving with the basil sauce. The vegetables can be served cold or hot.
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Nutrition
255Calories
Sodium0% DV10mg
Fat32% DV21g
Protein8% DV4g
Carbs3% DV10g
Fiber16% DV4g
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