Pressed Summer Vegetables

On dine chez Nanou
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Pressed Summer Vegetables
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Description

This is often the case when the kids get out of a long day of school and on the hunt for something to eat. This Pressed Summer Vegetables recipe is the perfect ticket to keep your kids eating healthy but giving them the flavor they are looking for. Let us know about your experience cooking this Pressed Summer Vegetables recipe in the comments below. You can also give this recipe a star rating.

Ingredients

2 eggplant
3 zucchini
250 grams tomatoes (crystallized, thicker than dried tomatoes)
thyme
basil
80 grams black olives
2 onions

Directions

1Slice eggplant and zucchini lengthwise.
2Preheat oven to 180C (355F).
3On a plate covered with a silicone cloth, place the slices of vegetables coated with a brush of olive oil and thyme.
4Bake for about 10 minutes until the slices are soft.
5Cut the onions into small chunks and saute with 2 tablespoons olive oil in a skillet at low heat for 20 minutes.
6Add black olives and chopped basil and cook for 5 minutes.
7Re-cover the cake pan with plastic wrap..
8Arrange the eggplant slices in bottom of the pan, then a layer of roasted tomatoes and a layer of onions and zucchini.
9Repeat layers successively.
10Fold the eggplant slices, then cover with more plastic wrap.
11Refrigerate for one night placing a board covered with weights (cans for example) on the dish.
12Eat cold the next day.
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NutritionView more

100Calories
Sodium5%DV130mg
Fat2%DV1.5g
Protein8%DV4g
Carbs7%DV20g
Fiber32%DV8g

PER SERVING *

Calories100Calories from Fat10
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium130mg5%
Potassium830mg24%
Protein4g8%
Calories from Fat10
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber8g32%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.