Preparation: 23 min.
I cook for
-
persons
+
Ingredients
4 slices of cheese
8 slices of cheese
12 slices of cheese
16 slices of cheese
20 slices of cheese
24 slices of cheese
28 slices of cheese
32 slices of cheese
36 slices of cheese
40 slices of cheese
75 g white cabbage
150 g white cabbage
225 g white cabbage
300 g white cabbage
375 g white cabbage
450 g white cabbage
525 g white cabbage
600 g white cabbage
675 g white cabbage
750 g white cabbage
75 g carrots
150 g carrots
225 g carrots
300 g carrots
375 g carrots
450 g carrots
525 g carrots
600 g of carrots
675 g carrots
750 g carrots
0.25 bell bell pepper, red
0.5 bell bell pepper, red
0.75 bell bell pepper, red
1 bell bell pepper, red
1.25 bell peppers, red
1.5 bell peppers, red
1.75 bell peppers, red
2 bell peppers, red
2.25 peppers, red
2.5 bell peppers, red
0.5 tsp ras el hanout
1 teaspoon ras el hanout
1.5 teaspoons ras el hanout
2 teaspoons ras el hanout
2.5 teaspoons ras el hanout
3 teaspoons ras el hanout
3.5 teaspoons ras el hanout
4 teaspoons ras el hanout
4.5 teaspoons ras el hanout
5 teaspoons ras el hanout
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2,5 teentjes knoflook
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
10 g leaf parsley
20 g leaf parsley
30 g leaf parsley
40 g leaf parsley
50 g leaf parsley
60 g leaf parsley
70 g leaf parsley
80 g leaf parsley
90 g leaf parsley
100 g leaf parsley
5 cherry tomatoes
10 cherry tomatoes
15 cherry tomatoes
20 cherry tomatoes
25 cherry tomatoes
30 cherry tomatoes
35 cherry tomatoes
40 cherry tomatoes
45 cherry tomatoes
50 cherry tomatoes
About this recipe
The melted, crispy cheese combined with the soft vegetables is surprisingly delicious!
You can read the full recipe on page 48 from Chez Pascale
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