Italian vegetable dish
easy
75 mins
75 mins
Ingredients
- 1 small cauliflower (about 500 g)
- 200 g runner beans
- 2 Courgettes (about 150 g each)
- 1 (approx. 250 g) red pepper
- 1 (approx. 400 g) Swiss chard
- 1/2 bunch (approx. 350 g) Carrots
- 7-10 Tbsp Salt
- 8 TABLESPOONS Olive oil
- 2 Garlic cloves
- 5 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 8 Lamb chops (à approx. 75 g)
- 7-10 Tbsp possibly basil and 1 lemon peel to garnish
Directions
- 1
Clean the cauliflower, divide into florets, possibly halve and wash. Clean and wash the beans, zucchini, peppers and chard. Cut beans into longish pieces, zucchini into slices and peppers into large pieces. Cut chard into strips. Peel the carrots, leaving a little green. Cook cauliflower, beans and carrots in boiling salted water for 12-15 minutes.
- 2
Drain on a sieve and leave to stand. Heat 2 tablespoons of oil in a pan and fry the zucchini, peppers and chard in it for about 5 minutes each. Remove from the pan. Lightly sauté the cauliflower in the frying fat. Peel garlic, chop finely and sauté in the frying fat. Deglaze with vinegar and stir in 4 tablespoons of oil. Season with salt and pepper. Arrange vegetables on a plate and drizzle with the warm vinaigrette. Leave to marinate for about 30 minutes. In the meantime, wash the chops and pat them dry. Heat the rest of the oil in a pan and fry the chops for 3-4 minutes on each side.
- 3
Deglaze with vinegar and stir in 4 tablespoons of oil. Season with salt and pepper. Arrange vegetables on a plate and drizzle with the warm vinaigrette. Leave to marinate for about 30 minutes. In the meantime, wash the chops and pat them dry. Heat the rest of the oil in a pan and fry the chops for 3-4 minutes on each side. Season with salt and pepper. Serve on a vegetable platter and garnish with basil and 1 slice of lemon
Nutrition Facts
690 kcal
12 g
60 g
25 g
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