Urządzenia i Akcesoria
Bean ratatouille with halloumi
Przygotowanie 10 min
Czas całkowity 30 min
8 portions
Składniki
-
lemon zest only, no white pith1
-
fresh parsley leaves only, plus extra finely chopped to serve4 sprigs
-
extra virgin olive oil plus extra to drizzle20 g
-
garlic cloves5
-
fresh basil stalks only, cut into thirds, leaves reserved4 sprigs
-
red onion cut into slices1
-
fresh tomatoes cut into pieces2
-
canned chopped tomatoes400 g
-
balsamic vinegar1 ½ tbsp
-
Vegetable stock paste2 tsp
-
pitted Kalamata olives drained80 g
-
red capsicum cut into strips (2 cm wide)1
-
zucchini (approx. 200 g), cut into slices (1 cm)2
-
sea salt1 ½ tsp
-
eggplant (approx. 400 g), cut into pieces (3 cm)1
-
canned lentils rinsed and drained400 g
-
can chickpeas rinsed and drained400 g
-
fresh green beans trimmed and cut into halves300 g
-
haloumi cut into slices (1 cm)360 g
-
extra virgin olive oil spray
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
1070.7 mg
Białko
17.4 g
Kalorie
1572.5 kJ /
375.8 kcal
Tłuszcz
18.3 g
Błonnik
12.7 g
Tłuszcz nasycony
7.8 g
Węglowodany
39.1 g
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