Name: Italian-style Vegetarian Flammekueche with mixed side salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Flammekueche; 200 g Mix of carrot, onion and celery; 1 piece Garlic; 1 piece Courgette; 200 g Passata; 1 sachet(s) Italian seasoning; 60 g Arugula; 50 g Shredded mozzarella; 2 piece Tomato; 5 g Fresh basil; 100 milliliters Water for the sauce; 2 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; 1.5 tablespoon Balsamic vinegar; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

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Recipes

Italian-style Vegetarian Flammekueche

with mixed side salad

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Tags:

Veggie

•Extra Veggies

Allergens:

Tarwe

•Selderij

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Flammekueche

(Contains: Tarwe)

100 g

Mix of carrot, onion and celery

(Contains: Selderij)

½ piece

Garlic

½ piece

Courgette

100 g

Passata

½ sachet(s)

Italian seasoning

30 g

Arugula

25 g

Shredded mozzarella

(Contains: Melk (inclusief lactose))

1 piece

Tomato

2.5 g

Fresh basil

(May be present: Selderij)

Not included in your delivery

50 milliliters

Water for the sauce

1 tablespoon

Olive oil

½ teaspoon

Honey [or plant-based alternative]

¾ tablespoon

Balsamic vinegar

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2688 kJ

Calories643 kcal

Fat32.8 g

Saturated Fat7.9 g

Carbohydrate63.5 g

Sugar16.3 g

Dietary Fiber4.9 g

Protein18.4 g

Salt1.6 g

Potassium381.8 mg

Calcium40.5 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler or Cheese Slicer

•Casserole with Lid

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 220°C. Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the vegetable mix, covered, for 6 - 8 minutes. Meanwhile, crush or mince the garlic. Use a peeler or cheese slicer to shave the courgette into thin ribbons.

Transfer half of the courgette ribbons to a parchment-lined baking sheet, drizzle with olive oil and season with half of the Italian seasoning, salt and pepper. Roast in the oven for 5 - 10 minutes. Then remove from the oven and set aside, but keep the parchment-lined baking sheet for step 4.

Add the garlic to the pan and fry for another minute, then deglaze with 0.25 tbsp black balsamic vinegar per person. Add the passata, honey and the rest of the Italian seasoning and cook for 4 - 5 minutes. Stir well and season with salt and pepper.

Meanwhile, cut the tomato into wedges and finely chop the basil. In a salad bowl, mix the rest of the black balsamic vinegar with the extra virgin olive oil, salt and pepper. Shortly before serving, mix the tomato, arugula and roasted courgette ribbons with the dressing.

Transfer the flammekueche to the reserved parchment-lined baking sheet, spread with the vegetable-tomato sauce and top with the rest of the courgette ribbons and the shredded mozzarella. Bake the flammekueche in the oven for 8 - 10 minutes.

Serve the flammekueche on plates and top with the basil. Serve with the salad.

Did you know... this recipe provides more than 300g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.