Mediterranean vegetable pot
easy
70 mins
70 mins
Ingredients
- 3 red onions
- 500 g Aubergines
- 400 g Courgette
- 250 g Tomatoes
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Balsamic vinegar
- 7-10 Tbsp some rosemary needles
- 2 Bay leaves
- 100 ml dry red wine
- 300 ml Vegetable broth (instant)
- 500 g Lamb chops
- 40 g streaky smoked bacon
- 1-2 Garlic cloves
- 1/2 bunch Thyme
- 100 g Toast
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Lemon and fresh herbs
- 3-4 Tbsp Parmesan slicer
Directions
- 1
Onions peel, in columns cut. Wash and clean aubergines, zucchini and tomatoes, cut into 2-3 cm pieces. Heat 4 tablespoons of olive oil. Fry the prepared vegetables for 5 minutes over high heat, turning them over.
- 2
Season with salt, pepper and vinegar. Add rosemary and laurel. Deglaze with red wine and broth and braise for about 15 minutes at high heat. In the meantime wash the lamb chops and pat them dry. Cut bacon into fine cubes.
- 3
Peel the garlic and press it through a garlic press. Wash and chop the thyme. Cut toast into small lozenges. Heat 2 tablespoons of olive oil. Fry the chops for 3-4 minutes on each side. Season with salt, pepper and a few dashes of lemon juice.
- 4
Add bacon and garlic to the frying fat. Fry the toast briefly and sprinkle with thyme. Season vegetables again and arrange them in portions with the remaining ingredients. Garnish with lemon and fresh herbs.
- 5
Form 12 dumplings from the dough. Cook in lightly salted, boiling water for about 15 minutes and drain. Serve everything. Melt 25 g fat and spread over the dumplings. Mix 2 tbsp. sugar and cinnamon and sprinkle over the dumplings
Nutrition Facts
730 kcal
20 g
58 g
25 g
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