Fancy a delicious and aromatic dish? Then these roasties with antipasti vegetables are just right for you. Satisfying, aromatic and rich in valuable fiber and phytochemicals. Vegan, gluten free and high in fiber.
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 2Servings
Calories 591kcal
Ingredients
FOR THE ANTIPASTI:
350gEggplantmedium, stalk removed, cut into slices
Heat oven to 200 °C convection (220 °C upper-lower heat).
Prepare cashew sour cream and place in refrigerator.
1 Portion Sour cream
NOTE: The antipasti can be prepared without stress on the pre-dough and warmed before serving. This saves time when you are already hungry.
FOR THE ANTIPASTI Place eggplant, zucchini and peppers in a large baking dish. Add olive oil, lemon juice, salt and Italian herbs and mix until everything is well combined. Add garlic cloves whole, add rosemary and thyme sprigs and place in oven. Roast for 20 minutes, then turn off the oven and let the vegetables stew in the closed oven for another 60 minutes. NOTE: With this method, the antipasti becomes really nice and soft, develops its roasted flavors, but does not burn.
350 g Eggplant, 250 g Zucchini, 155 g Paprika, 1 tbspn Olive oil, 1 tbspn Lemon juice, ½ tbspn Salt, 1 tbspn Italian herbs, 4 Piece Garlic cloves, Fresh rosemary and thyme sprigs
FOR THE ROAST Peel the potatoes and grate finely with a vegetable grater or a food processor. Place grated potatoes in a nut milk bag and squeeze so that the liquid from the potatoes is reduced. Then place in a large bowl. Add onion, lemon juice, salt, pepper, oat flour and flaxseed egg and knead with hands until a compact dough is formed.
800 g Potatoes, 150 g red onion, 15 ml Lemon juice, 1 tbspn Salt, ¼ tbspn Pepper, 40 g Oatmeal, 1 Flaxseed egg
Heat a large pan on the stove and add a little oil. Separate a portion of batter and place in pan. Flatten with a spatula and roast over medium heat for about 5 minutes. Turn over and roast for another 5 minutes, until the roast is already brown on the outside and soft on the inside. Repeat until the dough is completely used up. TIP: Stack Rösti on top of each other on a plate, so they stay nice and warm.
Divide hash browns between two plates, arrange antipasti on top and finish with cashew sour cream and fresh basil. enjoy!
Basil leaves to taste
Store leftovers in an airtight container in the refrigerator for up to 2 days (without rice). Rösti are very good for freezing.