Mediterranean vegetable pan
Photo credit: Ölmühle Brändle | Wirth's PR
Recipe for 4 people
Ingredients
1 small eggplant
1 fennel bulb
2 garlic cloves
6 shallots
6 tomatoes
2 small zucchinis
1/2 yellow bell pepper
1/2 red bell pepper
100 g mushrooms
8 tablespoons Brändle vita basil oil
5 tbsp vegetable stock
Salt, pepper and herbs de Provence
1 small baguette
Preparation
- Wash and clean the vegetables. Cut the eggplant into slices, season with salt and leave to stand for a few minutes, then pat dry and cut the slices in half again.
- Cut the fennel into pieces. Peel and dice 1 clove of garlic. Peel and quarter the shallots, cut the tomatoes into eighths, slice the zucchinis and cut the peppers into bite-sized pieces. Clean the mushrooms, halve or slice depending on their size.
- Heat 6 tablespoons of vita-Basilico oil in a large pan and sauté the vegetables for 8-10 minutes. Add the vegetable stock, season well with salt, pepper and Provençal herbs and simmer for a few more minutes.
- Cut the baguette once lengthwise and once crosswise and toast in a preheated oven at 200 °C until crispy. Rub the cut surfaces with the second clove of garlic and drizzle with basil oil. Serve with the vegetables.
Nutritional values
kcal ( kJ) I g protein I g fat I g carbohydrates
