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Ingredients:
-
200gsardine
-
100gzucchini
-
100geggplant
-
100gbell pepper
-
2itemtomato
-
1itemonion
-
2clovegarlic
-
2tbspolive oil
-
100gquinoa
-
10gbasil
-
1tspsalt
-
1tspblack pepper
Preparation Time: 35 minutes
Instructions:
- Preheat the grill to medium-high heat.
- Season the sardines with salt and black pepper.
- Grill the sardines for about 3-4 minutes on each side until cooked through.
- In a pan, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced zucchini, eggplant, bell pepper, and tomatoes. Cook until vegetables are tender.
- Season with salt and black pepper. Stir in chopped basil.
- Cook quinoa according to package instructions.
- Serve grilled sardines over a bed of ratatouille and quinoa.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 900 kcal | 113 kcal |
| Protein | 60 g | 7.5 g |
| Fibre | 15 g | 1.9 g |
| Salt | 2 g | 0.3 g |
| Sugar | 10 g | 1.3 g |
| Carbohydrates | 80 g | 10.0 g |
| Fat | 40 g | 5.0 g |
-
200gsardine
-
100gzucchini
-
100geggplant
-
100gbell pepper
-
2itemtomato
-
1itemonion
-
2clovegarlic
-
2tbspolive oil
-
100gquinoa
-
10gbasil
-
1tspsalt
-
1tspblack pepper
Preheat the grill to medium-high heat.
Season the sardines with salt and black pepper.
Grill the sardines for about 3-4 minutes on each side until cooked through.
In a pan, heat olive oil over medium heat.
Add chopped onion and garlic, sauté until translucent.
Add diced zucchini, eggplant, bell pepper, and tomatoes. Cook until vegetables are tender.
Season with salt and black pepper. Stir in chopped basil.
Cook quinoa according to package instructions.
Serve grilled sardines over a bed of ratatouille and quinoa.