Ratatouille Style Grilled Vegetable Panzanella

Informations supplémentaires

30 min. | 641 kcal | easy | Family, Vegetarian | 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

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