Grilled vegetable tonnato

Grilled vegetable tonnato

Total: 35 Min. | Active: 20 Min.
lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 300 kcal
, Fat: 18 g
, Carbohydrate: 13 g
, Protein: 18 g


4 people


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


2 hard-boiled eggs, cut into pieces
1 tin pink tuna in oil (approx. 155 g)
3 tbsp lemon juice
½ dl vegetable bouillon
2 anchovy fillets
1 tbsp capers, drained, rinsed
salt and pepper to taste


2 bell pepper, cut into sixths
400 g aubergines, cut lengthways into slices approx. 1 cm thick
400 g courgettes, cut lengthwise into slices approx. 5 mm thick
4 tbsp olive oil
2 garlic cloves, squeezed
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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How it's done

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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.

Good to know
Serve with: Toast

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