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15 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 88
  • Fat about 5g
  • Carbohydrates about 8g
  • Protein about 2g
This is needed
This is needed for 600 g
Roasted vegetables
  • 2 aubergine, peeled and cut into slices approx. 1 cm thick
  • 3 tomato, cut into slices approx. 1 cm thick
  • 1 red peppers, cut into approx. 1 cm cubes
  • 2 tbsp olive oil
  • 2 garlic clove, halved
  • a little pepper
  • 1 tsp salt
  • 0.5 tsp ground cumin
  • 0.5 bunch coriander, finely chopped
  • 1 tsp chilli flakes
  • 0.5 tsp sweet paprika
  • 1 tbsp lemon juice
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Roasted vegetables
In a bowl, mix the vegetables with the oil, salt and pepper, then arrange on an oven tray lined with baking paper.
For approx. 35 mins. in the centre of an oven preheated to 220°C. Remove, leave to cool.
Puree the vegetables with the spices and lemon juice, mix in the coriander and parsley.