1 portion contains approximately:
| 472 | kcal |
| 29 g | protein |
| 24 g | fat |
| 35 g | carbohydrates |
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1 tsp rapeseed oil
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300 g courgettes
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300 g Tomaten
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300g vine tomatoes
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2 cloves of garlic
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5 stalks each of oregano and basil
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25 g black pitted olives
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25 g green pitted olives
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200 g low-fat goats cheese
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2 wholegrain bread rolls
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Salt, Pepper
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2 tbsp olive oil
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1
Grease an ovenproof dish with the rapeseed oil.
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2
Preheat the oven to 200°C.
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3
Wash and clean the courgette and tomatoes, cut into slices (approx. 3 mm) and layer in the ovenproof dish.
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4
Wash the herbs, pluck from the stems, mix with the finely chopped garlic and scatter over the vegetables.
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5
Slice the olives and cut the goats cheese into small cubes, then scatter over the top of the vegetables.
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6
Season with salt and pepper.
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7
Drizzle with olive oil. Bake the gratin at 180°C until the cheese is lightly golden brown.
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8
Serve with 1 wholegrain bread roll.