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Grilled vegetable tonnato
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 300
  • Fat about 18g
  • Carbohydrates about 13g
  • Protein about 18g
This is needed
This is needed for 4 people
  • 2 hard-boiled egg, cut into pieces
  • 3 tbsp lemon juice
  • 0.5 dl vegetable bouillon
  • 1 tin pink tuna in oil (approx. 155 g)
  • 2 anchovy fillet
  • 1 tbsp capers, drained, rinsed
  • salt and pepper to taste
  • 400 g aubergine, cut lengthways into slices approx. 1 cm thick
  • 4 tbsp olive oil
  • 2 bell pepper, cut into sixths
  • 2 garlic clove, squeezed
  • 400 g courgettes, cut lengthwise into slices approx. 5 mm thick
  • 4 sprigs oregano, finely chopped
  • 1 tsp salt
  • 300 g vine-ripened cherry tomatoes
Charcoal/gas/electric grill
  • 50 g caper berries
  • 2 sprigs oregano, leaves torn off
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And that's how it's done
And that's how it's done
Puree the eggs with all the other ingredients up to and including the capers until smooth, season.
Mix the peppers, aubergines and courgettes in a bowl with 3 tbsp of oil, garlic and oregano, season with salt. Mix the cherry tomatoes with the remainder of the oil, transfer to a grill tray.
Charcoal/gas/electric grill
With the lid down, grill the peppers, aubergines and tray of cherry tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the courgettes alongside for the final 5 mins. Remove the vegetables from the grill, place on a plate. Spread the sauce on top of the vegetables, garnish with caper berries and oregano.