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Seasoned vegetables with burrata
Side dish of red onion, zucchini, pointed pepper, sundried tomatoes, chickpeas and burrata: Italian fresh cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Cut the onion into pieces. Halve the zucchini in the length. Cut the flesh into pieces of 1½ cm wide.
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Halve the peppers, remove the seeds with a sharp knife and cut the flesh into half rings.
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Mix the onion, zucchini and paprika with the herb oil and spread over a baking sheet covered with baking paper.
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Roast for about 25 minutes in the middle of the oven. Spoon halfway.
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Meanwhile, let the sun-dried tomatoes drain. Put the chickpeas in a sieve, rinse under cold running water and let drain.
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Add the tomatoes and chickpeas to the vegetables for the last 5 minutes and spoon again.
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Divide the vegetables over a dish and put the burrata on it. Sprinkle with (freshly ground) pepper and salt.
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Nutrition
410Calories
Sodium38% DV920mg
Fat37% DV24g
Protein28% DV14g
Carbs10% DV29g
Fiber40% DV10g
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