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Charred Courgette & Roasted Red Pepper Dip Ciabatta
Plato principal

Charred Courgette & Roasted Red Pepper Dip Ciabatta

55 minPara 2Nutri-Score B€€
de @nomeatdisco11 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • courgette (halved lengthways and scored in a criss-cross)Frutas y verduras1 pieza
  • sweet red pepper (chopped)Frutas y verduras2 piezas
  • plant-based cream cheese (softened)Lácteos100 g
  • pine nuts (toasted)Frutos secos y semillas20 g
  • basil (fresh leaves)Frutas y verduras10 g
  • ciabatta (halved)Panadería2 piezas
  • chives (finely chopped)Frutas y verduras10 g
  • olive oil (for drizzling and blending)Despensa45 ml
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias1 g

por ración

Nutrición

468kcal

Carbohidratos
48 g
Proteínas
11 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno
  • Sartén
  • Batidora de vaso
  • Horno

paso a paso

Preparación

  1. Score and salt the courgette

    • Halve the courgette lengthways and score the flesh in a criss-cross pattern.
    • Season with salt and leave to release its moisture.
    Paso 1

  2. Roast the red peppers

    • Chop the red peppers and spread them on a baking tray.
    • Drizzle with olive oil, season with salt and roast until charred on the outside.
    Paso 2

  3. Char the courgette in a skillet

    • Pat the courgette flesh dry with paper towel.
    • Heat a drizzle of oil in a skillet and char the courgette on both sides until slightly caramelized.
    Paso 3

  4. Finish the courgette in the oven

    • Transfer the courgette to the oven and roast, flipping halfway through, until caramelized.
    Paso 4

  5. Blend the red pepper dip

    • Blend the roasted red pepper with olive oil and salt until smooth.
    Paso 5

  6. Toast the ciabatta

    • Toast the ciabatta halves and brush them with olive oil or butter.
    Paso 6

  7. Build the sandwich

    • Spread the cream cheese on the ciabatta and scatter over the chives.
    • Add the charred courgette and the red pepper dip.
    • Top with basil and pine nuts, season with pepper and serve.
    Paso 7
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