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TOYBEME
Sourdough toast with grilled vegetables and buffalo mozzarella
Lunch dish of toasted sourdough bread with grilled asparagus, fennel and zucchini and buffalo mozzarella.
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Ingredients
Directions
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Remove the underside and the excellent stems from the fennel and cut the fennel into slices that are as thin as possible.
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Cut the zucchini into slices of ½ inch thick. Drizzle the fennel, zucchini and asparagus tips with the oil and sprinkle with salt and pepper.
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Heat the grill pan and grill the vegetables per type in parts 4 min. Per part. Turn each portion halfway through. Put the vegetables in a bowl.
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Clean the grill pan and grill the slices of bread 4 min. So that you get nice grill stripes. Turn halfway.
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Meanwhile cut the radish into thin slices.
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Brush each slice of grilled bread with 1 el ajvar and lay on a flat dish. Divide the vegetables over the bread.
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Tear the leaves of the basil into pieces and sprinkle over the bread. Cover with the slices of radish.
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Let the buffalo mozzarella drain. Serve on the plate with the bread with grilled vegetables. Sprinkle with freshly ground black pepper.
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Nutrition
285Calories
Sodium13% DV320mg
Fat25% DV16g
Protein20% DV10g
Carbs8% DV24g
Fiber12% DV3g
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