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Ratatouille Style Grilled Vegetable Panzanella

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Ratatouille Style Grilled Vegetable Panzanella

with eggplant, zucchini, tomato, millet, olive ciabatta and basil sauce

Informations supplémentaires
30 min. | 641 kcal | easy | Vegetarian, Family | Printable version
1. Setup Bring a pot of water to a boil. Cut the zucchini into thin slices. Cut 0.5 2P | 1 3P of the eggplant into half circles. Cut the tomatoes into quarters. Chop the garlic and the basil. Cut the bread into croutons of the size of your choice. Zest the lemon.
2. Cook the millet Pour the millet into the pot of boiling water and cook for 12-15 minutes or until tender. Drain.
3. Cook the vegetables Put the eggplant and the zucchini in a bowl with a generous drizzle of oil. Add salt and pepper. Warm up a grill pan or a regular pan over medium-high heat. Grill the vegetables for about 2 minutes on each side or until browned.
4. Make the sauce While the vegetables cook, combine the basil, dried oregano, garlic, lemon zest, the juice of a quarter of lemon, 1/4 2P | 1/3 3P cup of oil, 1 tbsp. of wine vinegar, some salt and some pepper in a bowl. If you want, add a pinch of sugar. Let your children develop their cooking skills by inviting them to mix all the ingredients together
5. Cook the bread Lightly oil the croutons. Cook 1-2 minutes on the side of the crumbs in the pan pressing lightly until they're browned.
6. Plate your dish Mix the millet with the vegetables, the croutons, the sauce and the parmesan. Adjust the salt and pepper to taste. Bon appétit!
1unitEggplant(s)
2unitTomato(es)
1unitZucchini(s)
1unitBasil
1unitOlive Ciabatta
140gMillet
30gParmesan shavings
1gDried Oregano
1unitGarlic Clove(s)
0.5unitLemon
What you need Grill pan, Bowls, Pot, Strainer, Tongs.
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 98g
33%
fat 21g
32%
cholesterol 6mg
2%
fiber 18g
72%
protein 19g
saturated 4g
20%
sodium 343mg
14%
sugar 18g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg