GRILLED VEGETABLES WITH SAUCE (130 G) AND GAZPACHO (200 G) AND BREAD (30 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins
 ¼ Sweet pepper
 ¼ Onion
 ½ Celery(stem)
 1 A tomato
 ½ cup Tomato juice without additives(or tomato)
 ½ Cucumber
 Fresh minttaste
 Basil taste
 Salttaste
 1 tbsp Olive oil
 Lemon juicetaste
 70 g Eggplant
 70 g Zucchini
 40 g Mushrooms
 Balsamictaste
 30 g Whole wheat bread
Gazpacho :
1

All vegetables (previously diced), mint with basil and tomato juice are put in a blender and mashed to a homogeneous consistency. Salt to taste. If necessary, add a little water. In hot weather, it can be served cold. If desired, you can warm the soup, bring to the first signs of boiling and turn it off.

Vegetables:
2

Cut eggplant and zucchini into slices approx. 1cm, mushrooms in half;

3

Mix 1 tsp. oils with spices, lemon juice and balsamic vinegar. Pickle vegetables in sauce for 10 Minutes;

4

Preheat the oven to 220C. Put vegetables on the wire rack (put a baking sheet down, in case the sauce flows). We put vegetables in the oven for 15 Minutes, they must be firm and rosy.

Ingredients

 ¼ Sweet pepper
 ¼ Onion
 ½ Celery(stem)
 1 A tomato
 ½ cup Tomato juice without additives(or tomato)
 ½ Cucumber
 Fresh minttaste
 Basil taste
 Salttaste
 1 tbsp Olive oil
 Lemon juicetaste
 70 g Eggplant
 70 g Zucchini
 40 g Mushrooms
 Balsamictaste
 30 g Whole wheat bread
GRILLED VEGETABLES WITH SAUCE (130 G) AND GAZPACHO (200 G) AND BREAD (30 G)

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