Anti-pasti salad

For 4 people
  • 1 large red pepper
  • 1 large orange pepper (alternatively yellow)
  • 200 g Zucchini
  • 300 g Aubergine
  • 1 (75 g) large onion
  • 4 Garlic cloves
  • 1 Sprig of rosemary
  • 4-5 stem (s) Thyme
  • 1 / 2 potty basil
  • 8 EL Olive oil
  • Salt
  • black pepper
  • 50 ml freshly squeezed orange juice
  • 3-4 EL white balsamic vinegar
  • 2 EL Sunflower oil
  • 8 Lamb chops
  • lemon or orange
40 minutes
Clean, wash and drain the peppers, zucchini and aubergine. Cut the vegetables into large pieces. Peel the onion and garlic. Cut the onion into fine strips, chop the garlic.
Wash the rosemary, thyme and basil, pat dry and finely chop except for something to garnish. Heat some olive oil in a large pan and first fry the aubergines in it, turning.
Season with salt and pepper and remove. Put the rest of the olive oil in the hot pan and briefly fry the remaining vegetables while turning. Add onions, chopped herbs and 2/3 of the garlic, fry briefly and deglaze with orange juice and vinegar.
Season with salt and pepper, fold in the aubergines and briefly heat everything again. Place the vegetables on a large plate and let them cool down. Heat the oil in a pan and fry the lamb chops for 5-6 minutes while turning.
Finally, add the remaining garlic, fry and season with salt and pepper. Arrange the lamb chops on the vegetables and serve garnished with the remaining herbs and lemon.
1 person approx:
  • 610 kcal
  • 2560 kJ
  • 12 g protein
  • 52 g fat
  • 26 g carbohydrates


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