Total: 50 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 88 kcal
, Fat: 5 g
, Carbohydrate: 8 g
, Protein: 2 g


600 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

2 aubergines, peeled and cut into slices approx. 1 cm thick
3 tomatoes, cut into slices approx. 1 cm thick
1 red pepper, cut into approx. 1 cm cubes
2 garlic cloves, halved
2tbsp olive oil
1tsp salt
a little pepper


½tsp ground cumin
1tsp chilli flakes
½tsp sweet paprika
1tbsp lemon juice
½bunch coriander, finely chopped
½bunch flat-leaf parsley, finely chopped
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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.

Good to know
Serve with: pita bread

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