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Healthy lunch
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Maria Estevão
@tiamariacomidas- Ingredients
- Recipe
- potato1 unit(s)
- eggplant1/2 unit(s)
- zucchini1/2 unit(s)
- broccoli flowers1 to taste
- minced garlic2 unit(s)
- olive oil2 tablespoon
- salt1 to taste
- curry1 to taste
- basil1 to taste
- oregano1 to taste
- pepperoni pepper1 to taste
- chives1 to taste
- lettuce1 to taste
- tuna (can)1 unit(s)
- Peel the potatoes and cut into medium squares and set aside. Wash the zucchinis well and cut into 1 cm slices more or less. Reserve. Wash eggplant and cut into pieces and wash the broccoli flowers and set aside
- Remove the rind of the garlic and cut into very small pieces. In a frying pan, place the oil and garlic and fry. Before it starts to turn yellow, turn off the heat. In a bowl mix all the vegetables and season with salt, curry, pepperoni, basil and oregano.
- In a shape put a little oil and spread with a napkin. Place the potatoes on the bottom and the zucchinis and the other vegetables on top. Drizzle with the olive oil and the garlic that has been fried. Cover with foil and place in the oven for about half an hour at 250ºC
- When the potato is soft and crispy, it's time to take it out. Throw the chive leaves cut into very small pieces on top.
- Assemble your plate according to the photo, oven-baked vegetables, lettuce and tuna
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