Lunch and Dinner with Vegetables
Start by putting raw cauliflower florets into a baking sheet and evenly spread them all over the baking sheet. Add the diced unpeeled zucchini, also add the diced unpeeled eggplant and the red pepper diced into larger chunks.Season with olive oil, black pepper, salt and garlic powder, cover with a piece of aluminum foil and bake in a preheated oven at 180°C (356°F) for 20 minutes.Meanwhile, in a large bowl, place the eggs and season them with salt, black pepper and oregano, mix it all together very well until combined. Add the ricotta and the olive oil, mix again until combined.After the indicated cooking time, remove the vegetables from the oven and with a spoon, mix and transfer them to the bowl with the mixture we’ve just made. Mix very well so that the cream is incorporated into the vegetables.Transfer them back to the baking sheet, spread well.Add the cheese on top, add the red onion cut into strips, the tomato chopped into dices and sprinkle parsley to taste.Finally, take baking sheet to a preheated oven at 180°C (356°F) for 15 minutes.Serve.
Ingredientes
- 560g of Cauliflower
- 560g of Zucchini
- 230g of Eggplant
- 140g of Red Pepper
- 2 Tablespoons of Olive Oil
- Generous Pinch of Black Pepper
- 1 Teaspoon of Salt
- 1 Teaspoon of Garlic Powder
- 200g of Mozzarella Cheese
- Red Onion Strips
- 1 Small Tomato
- Parsley to Taste
Egg Mixture
- 4 Eggs
- 1 Teaspoon of Salt
- Generous Pinch of Black Pepper
- 1 Teaspoon of Oregano
- 200g of Ricotta Cream
- 1 Tablespoon of Olive Oil
Modo de Fazer
Start by putting raw cauliflower florets into a baking sheet and evenly spread them all over the baking sheet. Add the diced unpeeled zucchini, also add the diced unpeeled eggplant and the red pepper diced into larger chunks.
Season with olive oil, black pepper, salt and garlic powder, cover with a piece of aluminum foil and bake in a preheated oven at 180°C (356°F) for 20 minutes.
Meanwhile, in a large bowl, place the eggs and season them with salt, black pepper and oregano, mix it all together very well until combined. Add the ricotta and the olive oil, mix again until combined.
After the indicated cooking time, remove the vegetables from the oven and with a spoon, mix and transfer them to the bowl with the mixture we’ve just made. Mix very well so that the cream is incorporated into the vegetables.
Transfer them back to the baking sheet, spread well.
Add the cheese on top, add the red onion cut into strips, the tomato chopped into dices and sprinkle parsley to taste.
Finally, take baking sheet to a preheated oven at 180°C (356°F) for 15 minutes.
Serve.
