| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | olive oil extra virgin |
| 8 gross | Or |
| 16 mittel | Tomatoes, cored & cut in 1/2 inch slices |
| 6 mittel | Zucchini stems removed, cut on the diagonal 1/2 inch slices |
| 12 | Cloves garlic peeled, sliced |
| 10 | Sprigs fresh basil, leaves only, shredded |
| | Coarse salt (kosher) and freshly ground pepper to taste |
| 1/2 Tasse | Grated aged goat cheese, parmesan or asiago cheese |
|
from "The Buffet Book" by Peck and Hart
1. preheat oven to 400. use one tablespoon of oil to coat a large shallow casserole
2. layer tomato and zucchini slices alternately, overlapping slightly. Sprinkle with garlic, basil and cheese. Drizzle with remaining oil.
3. bake about 30 minutes, until the vegetables are tender. Serve hot or at room temperature. About 20 servings
64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2 grams protein, 5 grams carbohydrate
|
|
Anmerkungen zum Rezept:
keine |
