Jerusalem artichoke soup with crispy ham cubes
Peel and finely dice the onion. Peel the Jerusalem artichoke, carrots and celeriac well and dice them as well. Halve the leek, cut very thoroughly, remove the...
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Vegetable salad with parmesan
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Preparation time:
35 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
422
Calories
23 g
Carbohydrates
11 g
Protein
29 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 2 ½ (50 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Bell pepper (yellow, fresh) | ½ (75 g) |
 | Eggplant (fresh) | ⅜ (125 g) |
 | Onion (fresh) | ½ (50 g) |
 | Aceto balsamic vinegar | ½ Teaspoon |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Basil (fresh or dried) | ½ Tablespoon |
 | Oregano (dried) | ½ Tablespoon |
 | Thyme (dried) | ½ Tablespoon |
 | Parmesan cheese | 15 g |
 | Zucchini (fresh) | ½ (100 g) |
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Preparation:
Step 1:
Peel the onion and garlic and dice both very finely. Wash the bell pepper half well, remove the seeds and cut into bite-sized pieces. Also wash the zucchini and eggplant well and cut into half slices.
Step 2:
Heat half a tablespoon of olive oil in a frying pan and sauté the onion and garlic cubes until translucent. Add the bell pepper pieces and steam everything covered over medium heat for about 5-6min. Now pour the mix with the oregano seasoning into a bowl and leave to cool.
Step 3:
Then heat another half tablespoon of olive oil in the pan and sauté the eggplant halves in it over medium heat for about 6 minutes. Season with thyme and mix with the bell pepper pieces. Allow to cool.
Step 4:
Now heat the remaining olive oil again in the pan and fry the zucchini halves in it for about 3 min. Season with basil and add to the other vegetables, fold in carefully and leave to cool.
Step 5:
Wash the cherry tomatoes well and cut them in half. Also add to the vegetable mix and fold in.
Step 6:
Finally, season the vegetable salad with aceto balsamico, salt and pepper to taste and let it cool completely. Arrange, sprinkle with shaved Parmesan and enjoy.
Macronutrient distribution:
The recipe Vegetable salad with parmesan is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Glass
Kitchen knife
Peeler
Stove
Tablespoon
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