FRIJE

<< recipes

Sun-dried Vegetable Gratin with Wheat

Gratin Vegetarian Evening Midday Cheese Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 352 kcal / serving

Instructions

  • 1.   Step 1:
  • 2.   Wash the zucchini and cut them into slices. Wash and clean the bell peppers, cut them into strips. Peel and finely chop the onion and cut the garlic into small pieces. Step 2:
  • 3.   In a large skillet, sauté the garlic and onion in olive oil. Add the bell pepper strips and cook until they start to become tender. Add the zucchini slices, season with salt and pepper, and sprinkle with Herbes de Provence. Step 3:
  • 4.   Cook the wheat in boiling salted water, following the cooking time indicated on the package. Drain once cooked and pour into a salad bowl. Add the sautéed vegetables, mix well. Step 4:
  • 5.   Pour everything into an oiled gratin dish, sprinkle with grated Parmesan cheese, and bake in a preheated oven at 200°C for about 15 minutes.

Ingredients for servings

  • 100 g of Ebly
  • 60 g of grated parmesan
  • 2 small zucchini
  • 1 garlic clove
  • ½ red bell peppers
  • ½ yellow bell peppers
  • ½ red onions
  • 2 olive oil
  • 2 g of Provence herb
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    352 kcal
    18 %
  • Fat
    11,08 g
    16 %
  • of which saturated
    6,55 g
    33 %
  • Carbohydrates
    39,27 g
    15 %
  • of which sugar
    8,32 g
    9 %
  • Protein
    18,04 g
    36 %
  • Fibers
    9,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.