Servings: 4

Preparation Time: 1h 15 min

Ingredients

• 8 small shallots
• 2 cloves of garlic
• 500 g eggplant
• 500 g zucchini
• 400 g tomatoes
• 200 g red peppers
• 200 g yellow peppers
• 6 tbsp avocado oil
• pepper
• salt
• Herbs of Provence
• 50 g pine nuts
• Fresh oregano
• 200 g whole wheat baguette

Method

1. Quarter the shallots and thinly slice the garlic.
2. Slice and quarter the aubergines and slice the courgettes.
3. Quarter the tomatoes.
4. Quarter the peppers, remove the core and cut into bite-sized pieces.
5. Heat avocado oil in a pan and briefly sauté the vegetables in it. Season with pepper, salt and herbs from Provence.
6. Toast lightly the pine nuts in a non-stick pan.
7. Arrange the vegetables on a plate and sprinkle with the pine nuts.
8. Garnish with fresh oregano.
9. Serve with a fresh whole wheat baguette.

Nutrition facts (Per Serving)

• Kcal: 450
• Protein: 13.7 g
• Fat: 24.2 g
• Carbohydrates: 43.4 g