Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd
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Mediterranean vegetables<br />
1<br />
2<br />
3<br />
4<br />
Cut the stalks off the top of the courgettes, then cut the vegetables<br />
into sticks 4 cm long and 1 cm thick. Cut the stalks<br />
out of the tomatoes, then slice them. Cut the stalk and leaves<br />
off the top of the aubergine, then cut the vegetable into<br />
quarters lengthways and into pieces 2 cm thick.<br />
Put all the vegetables on to the perforated cooking tray, pull<br />
the thyme and rosemary leaves off their stalks and sprinkle<br />
them over the top.<br />
Put the perforated cooking tray into the cold cooking space<br />
at level 2. <strong>Steam</strong> 100 °C, 15 minutes.<br />
Season the vegetables with salt and pepper to taste, then<br />
drizzle with a little olive oil.<br />
Perforated cooking tray, ⅔ GN<br />
2 courgettes<br />
300 g San Marzano tomatoes<br />
1 aubergine<br />
2 thyme sprigs<br />
2 rosemary sprigs<br />
Salt<br />
Pepper<br />
Olive oil<br />
Preparation: 20 minutes | Cooking: 15 minutes<br />
74 75 Vegetable
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