Servings: 4

Preparation Time: 30 min

Ingredients

• 1400 g vegetables (broccoli, fennel, Cherry tomatoes, zucchini, yellow peppers, mushrooms)
• 3-4 cloves of garlic
• 100 g shallots
• 75 ml vegetable broth
• salt
• pepper
• Herbs of Provence
• 200 g grilled cheese
• 4 tbsp olive oil
• 700 ml vegetable juice

Method

1. Divide the broccoli into florets, blanch for 5 minutes, then drain.
2. Slice the fennel, halve the cherry tomatoes
3. Halve, slice the zucchini, cut the peppers into bite-sized pieces.
4. Clean and halve the mushrooms.
5. Peel and finely chop the garlic cloves.
6. Peel and quarter the shallots.
7. Heat 3 tbsp of olive oil in a large pan and sauté the vegetables in it for 8-10 minutes, after 5 minutes, add the halved broccoli florets.
8. Add the vegetable broth, season with salt, pepper and herbs and let simmer for a few more minutes.
9. Heat 1 tbsp of olive oil in a coated pan and fry the cheese cubes in it until golden brown
10. Serve the cheese with the cooked vegetables.

Nutrition facts (Per Serving)

• Kcal: 365
• Protein: 19.8 g
• Fat: 24.1 g
• Carbohydrates: 16.6 g