| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 klein | Zucchini; (5 oz. each) |
| 1/2 Tasse | olive oil extra virgin |
| 1/3 Tasse | Fresh lemon juice; (about 2 lemons) |
| 10 | Coriander seeds crushed |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper freshly ground |
|
4 Servings Dairy-Free
At Songes et Sauge, these delicious marinated vegetables are served over a bed of torn arugula tossed with a balsamic vinaigrette dressing. Baguette slices topped with melted brie cheese would make a tasty accompaniment.
Cut zucchini in half crosswise, then cut each half into eight lengthwise slices. In shallow glass baking pan, combine olive oil, lemon juice, coriander, salt and pepper. Add zucchini, tossing to coat. Cover and marinate at room temperature, stirring occasionally, at least 4 hours or overnight (refrigerated).
Per Serving: 251 Cal.; 7G Prot.; 15G Total Fat (4G Sat. Fat); 23G Carb.; 12MG Chol.; 943MG Sod.; 2G Fiber
|
|
Anmerkungen zum Rezept:
|
