Ebly with Oven Vegetables and Ajvar
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 eggplant (s)
- 1 bell pepper (s), yellow
- 200 g cherry tomato (s)
- 125 g tender wheat (Ebly)
- salt and pepper
- 1 sprig rosemary
- 3 tablespoon olive oil
- 2 tablespoon ajvar
- 1 handful basil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Wash the zucchini and aubergine and slice lengthways. Halve the peppers, core them and cut into strips. Chop the rosemary.
- Put all the vegetables and the rosemary on a tray and mix with the oil. This is best done with your hands. Season with plenty of salt and pepper and cook for about 15-20 minutes, depending on how firm you want it to be, turning once.
- Halve the cherry tomatoes and place on the baking tray 5 minutes before the vegetables are ready.
- Cook the Ebly (tender wheat) as it says on the package.
- Mix the finished Ebly with ajvar and fold in the vegetables. Chop half of the basil and fold into the Ebly and vegetables, sprinkle the rest on top.
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