Vegetables:
Courgette: 1 small
Mushroom: 6
Aubergine/egg plant: 1/2 cup
Red onion: 1 medium
Red pepper: 1/2
Cherry tomatoes: 10
Kidney beans: 3 table spoon
Herbs:
Basil leaves: 12-15
Mint leaves: 12-15
Coriander leaves:
Garlic: 2 cloves
Olive oil: 4 table spoon (take less for less calories)
Bread crumbs: 1/2 cup
Butter: 1 inch (add only fraction for less calories)
Freshly crushed pepper: 1 table spoon
Salt to taste
Preparation:
Wash and peel onions. Dice it. Wash and cut cherry tomatoes into halves. Wash and dice rest of the vegetables.
Wash, clean and rough chop herbs.
Peel garlic and crush it. Take olive oil in a salad bowl and add garlic and freshly crushed pepper. Mix it well. Mix all the herbs in the salad bowl.
Place foil on baking tray and spray olive oil spread all the vegetables. Keep cherry tomatoes for the last.
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