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NICOLEGARDNER
Vegetable skewers with anchovy dip
A nice Mediterranean recipe. The main course contains the following ingredients: fish, ratatouille package (1 kg), anchovy fillets (50 g), olive oil, baguettes (bread, a 2 pieces) and butter.
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Ingredients
Directions
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Heats barbecue.
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Clean vegetables.
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Cut aubergine and zucchini into thick slices.
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Paste eggplant in four and cut courgette in half.
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Cut peppers into more or less equal pieces.
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Peel onion and garlic from package.
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Cut onion into 4 slices.
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Leave 1 clove of garlic whole, rest finely.
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Anchovies drain.
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Tumble thyme leaves from twigs.
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Mix 2 tbsp oil with thyme and the vegetable cubes.
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Stick to sticks.
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Halibut loaves, drizzle with oil and rub in cloves of garlic.
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Heat 5 tablespoons of oil and butter in a small pan, finely chopped garlic and stir anchovies.
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Melt anchovies on low heat, stirring until smooth sauce is created.
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Meanwhile on barbecue or grill vegetable skewers and toast bread.
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Transfer an anchovy dip over 4 bowls, put on 4 plates and skewers and add bread..
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Nutrition
471Calories
Sodium0% DV3.015mg
Fat48% DV31g
Protein20% DV10g
Carbs13% DV38g
Fiber16% DV4g
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