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Vegaschnitzel with ratatouille from the oven
Vegetarian schnitzel with gnocchi and homemade ratatouille from the oven.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut the zucchini and eggplant in quarter lengthwise and cut the flesh into pieces. Cut the peppers into 2 cm pieces.
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Slice the garlic and the onion into thin parts.
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Mix all vegetables with the oil, Italian herbs, tomato cubes and gnocchi.
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Spread the ratatouille over 2 baking sheets lined with baking paper and season with salt and pepper.
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Roast in the oven for about 20 minutes. Alternate halfway.
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Heat the rest of the oil in 2 frying pans and fry the cutlets on a medium heat for 3 minutes. Turn halfway. Serve the ratatouille together with the schnitzels.
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Nutrition
685Calories
Sodium38% DV920mg
Fat51% DV33g
Protein50% DV25g
Carbs22% DV66g
Fiber48% DV12g
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