Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut the stalks off the top of the
Tomatoes (300 g)
, then cut them and the
Zucchini (2)
into sticks 4 cm long and 1 cm thick. Cut the stalks out of the
Eggplant (1)
, then cut them into wedges. Top and tail the aubergine, quarter lengthways, then cut crosswise into 2 cm wide chunks.
Step 2
Place the vegetables in the perforated cooking tray. Pick the leaves from the
Rosmarin- (2 sprigs)
and
Thymianblätter (2 sprigs)
off the sprigs and scatter over. Put the cooking tray into the cold cooking space. Steam.
Step 3
Steaming 100°C for 15 Mins
Step 4
Take the vegetables out of the cooking space, season with
Olive Oil (as needed)
and
Pfeffer (to taste)
, then drizzle with
Salt (to taste)
.
Rate & Review
{{id}}