Ingredients for 4 servings:
4 small sprigs thyme and rosemary
1 aubergine
1 courgette
4 tsp. chilli oil
2 peppers (red, yellow, green) approx. 240g
2 red onions approx. 60g
4 small flatbreads/substitute pita breads
4 tbsp red pesto
Salt
Balsamic cream to taste
Preparation:
1. Preheat the oven to 160° C upper-lower heat (140° C convection oven).
2. Wash the thyme and rosemary, pluck the leaves from the stems. Wash the aubergines and courgettes and cut into slices about 1 cm thick. Brush the pan with another teaspoon of chilli oil and sprinkle the courgettes with herbs, grill over a medium heat for approx. 4 minutes and keep warm.
3. Halve the peppers, clean and cut into thick slices. Peel the onions and cut into eighths. Brush the pan again with 1 tsp chilli oil. Sprinkle peppers with remaining herbs and grill in the pan for approx. 4 minutes. Do the same with the onions.
4. Bake small pita breads in the oven at 160°C for approx. 5 minutes,
then slice and spread with pesto.
5. Salt the vegetables. Cover the bottom halves of the flatbreads with vegetables, spread some balsamic cream on top and place the top halves on top.
Serve immediately.
Preparation time approx.: 45 minutes
Nutritional values per serving approx.:
Calories: 565
Joule: 2365
Protein: 15,8 g
Fat: 15.0 g
Carbohydrates: 90 g
(FoodCentrale by ddp images)
