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Receta Roasted Mediterranean Vegetables With Cream Cheese And Toma
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Ingredientes
- 2 x Courgettes, (medium)
- 1 x Aubergine, (medium)
- 4 x Ripe Plum Tomatoes
- 1 x Red Pepper, (medium)
- 1 x Yellow or possibly Orange Pepper, (medium)
- 8 sm Onions, (peeled)
- 1 x Fennel, (medium - tough core removed and cut into wedges)
- 3 x Cloves Garlic, (sliced)
- 2 Tbsp. Minced Basil, (not too finely minced)
- 1 tsp Crushed Coriander Seed
- 250 gm Cream Cheese
- 1 x Ciabatta Bread
- Â Â Extra virgin olive oil
- Â Â Salt and Pepper
- 1 sm Red Onion, (peeled and finely minced)
- 2 x Red Chillies / or possibly 1 tbsp Capers, (depending on how spicy you want the salsa)
- 450 gm Ripe Tomatoes
- 2 Tbsp. Coriander, (coarsely minced)
- Â Â A little Sugar
Direcciones
- 1. Cut the aubergine into 1 inch thick slices, and then into cubes. Cut the courgettes into 1/2 inch thick slices.
- 2. Put the aubergine and courgettes into a sieve or possibly colander and sprinkle with salt.
- 3. Toss the vegetables and then press them down with a weighted plate for an hour or possibly so to remove the bitter watery juices.
- 4. Cut the peppers into large chunks and quarter the tomatoes. Toss all the prepared vegetables together with the basil and garlic, and spread on a roasting tray.
- 5. Drizzle on some extra virgin olive oil (3 - 4 tbsp should be sufficient) and toss to ensure everything is coated in oil.
- 6. Roast in a warm oven - 220 c / 400 f / Gas Mark 6 for 30 - 40 min or possibly till the vegetables begin to char at the edges.
- 7. Add in a little lowfat milk to the cream cheese to soften the consistency (you could add in a little garlic).
- Salsa
- 8. Dice the onion finely. Deseed and finely chop the chillies, or possibly chop the capers.
- 9. Deseed the tomatoes and chop them finely.
- 10. Toss all the ingredients together, adding a little sugar to taste.
- 11. The salsa can either be eaten like this or possibly "thinned" out with a little extra virgin olive oil and balsamic vinegar / lemon juice.
- Serve
- 12. Serve hot on a Ciabatta bread which has been brushed with extra virgin olive oil and toasted.
- 13. The vegetables can be eaten warm, hot or possibly cool, topped with a spoonful of cream cheese and possibly a sprinkling of toasted pine nuts. The salsa can be serve separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 798g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 203 | 50% |
| Total Fat 23.22g | 29% |
| Saturated Fat 12.31g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 257mg | 11% |
| Potassium 1792mg | 51% |
| Total Carbs 46.52g | 12% |
| Dietary Fiber 15.4g | 51% |
| Sugars 22.51g | 15% |
| Protein 11.61g | 19% |
