Vegetables Au Gratin with Meat Sausage Sticks
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g bell pepper (s), red, yellow
- 400 g broccoli
- 300 g zucchini
- 400 g meat sausae (poultry)
- Crème fraîche, with little fat
- Cheese, 16% fat, grated
- 100 ml vegetable stock
- 2 small onions
- 1 clove garlic
- Salt and pepper, freshly ground
- Paprika powder, noble sweet
- Chilli flakes
- Herbs, Italian
- basil
- oregano
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper and zucchini into bite-sized pieces, cut the meat sausage into thin sticks. Divide the broccoli into small florets and place in boiling water for 3 minutes, then drain.
- Heat some olive oil in a pan, add the peppers and zucchini and fry for a few minutes. Add a chopped onion and the crushed garlic and season with salt, freshly ground pepper, Italian herbs, basil and a few chilli flakes. Pour in some of the vegetable stock and steam for another 10 minutes. The vegetables should still have bite, then add the broccoli florets and cook for a few more minutes.
- Put the vegetables in a baking dish. Pour off the liquid beforehand.
- Dilute the crème fraîche with a little vegetable stock and season with freshly ground pepper and oregano. Stir in the grated cheese. Spread the mixture over the vegetables and grill at 200 degrees for about 20 minutes.
- In the meantime, heat some olive oil in a pan, add the onion and meat sausage sticks. Season everything with freshly ground pepper and paprika and fry for a few minutes. Possibly keep warm until the vegetables are ready or start frying a little later.
- If you serve the vegetables without meat, you have a delicious dish that is very low in calories and fat.
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