Summer gives us a lot of healthy vegetables, which should
enjoy every day. And so that they are not bored, you can think of
Thousands of varieties of salads.
If I do not eat fresh summer vegetables, then most often I bake them or
I’m cooking on the grill. I have a gas oven, so in the apartment I
I use a grill pan. Vegetables cooked in such a pan,
remain juicy, fragrant and retain a maximum of vitamins.
– 1 small zucchini (approximately 300 g) – 1 eggplant – 2
small red tomatoes – 2 small yellow tomatoes – 150 g
sheep cheese – a few leaves of fresh basil
– olive oil 2 tsp. – white wine vinegar – sea salt –
freshly ground black pepper – 1/2 tsp. mixture of dried Provencal
Wash the vegetables. Zucchini and eggplant cut into thin circles.
Grate eggplant with salt and leave for a couple of minutes, then rinse
water and dry on paper towels. The grill pan is heated,
brush with a thin layer of olive oil and fry
zucchini and eggplant alternately until characteristic stripes appear (2-3 each)
minutes on each side).
Wash tomatoes and chop into slices.
For refueling, mix in a small jar to taste olive.
масло, white wine vinegar, соль, перец и смесь прованских herbs.
Put the zucchini, eggplant, slices on the plates
tomatoes Crumble the cheese over the top and add a few leaves.
the basilica. Sprinkle with dressing and serve.
|Ingredients||amount||B / F / U||Kcal|
|eggplant||1 PC. (200 g)||1.5 / 0.5 / 17.5||70|
|small red tomato||2 pcs. (180g)||1.5 / 0/7||31|
|small yellow tomato||2 pcs. (180g)||1.5 / 0/7||32|
|white cheese||150 g||31.5 / 27.5 / 0.5||374|
|olive oil||2 tsp (10 g)||0/10/0||88|
|white wine vinegar||1 tsp (5g)||0/0/0||0|
|Total (3 servings)||644 kcal|
|1 portion||214 kcal|
|100 gr||65 kcal|
This recipe from the category
Dietary salads, Salads with cheese, Dinner