Tasty and beautiful!
INGREDIENTS
HIGHLIGHTS
400 g pumpkin
cauliflower 150 g
5 pieces tomatoes.
Olive oil 25 ml
1 pinch of oregano
sea salt to taste
ground allspice to taste
2 sprigs parsley greens
COOKING METHOD
Take elongated pumpkin. Cut the rings, height 2 cm. At the rate of: one ring - one serving.
Put the pumpkin on a baking ring, pre-lubricated with olive oil, tomato, wash, divide the cauliflower and place nearby. Bake at 180-190 ° C until 50 minutes.
Tomato peel. Put on baked squash tomato and cabbage. Mix the butter and spices to taste. Pour the tomato and cauliflower.
Bon Appetit!
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