World Health Day | Three recipes with rich, healthy and easy-to-prepare vegetables

Vegetables are, on many occasions, the forgotten great thing From the upscale kitchen. In restaurants, diners throw themselves at meat or fish choices and often forget that it’s hard to match the flavor and potential of vegetables. Not to mention the benefits to the environment if people around the world replace part of their consumption of animal protein with consumption of vegetables.

And it is that those who continue to believe that vegetables are boring are deeply mistaken. Of course, the key is How to prepare it. And also what to combine them with and how to season them.

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In addition, vegetable preparations with an ideal option to prepare in advance, for example, Take it to the office in a case. Because, unlike, say, beef steak, vegetables keep their flavor and texture better when reheated.

On the occasion of World Health Day, we have collected three recipes A vegetable that will conquer even the most skeptical.

Vegetable lasagna


  • 15 lasagna dishes

  • zucchini

  • eggplant

  • red pepper

  • green pepper

  • Onion

  • A large jar of mashed tomatoes

  • Shredded mozzarella cheese

  • garlic


  • The first step is to make the ratatouille, which will be the lasagna filling. To do this, all vegetables must be cut into cubes: zucchini, eggplant, onion and bell pepper. Put it over medium heat with two garlic cloves.

  • When the vegetables begin to soften, add the crushed tomatoes and spices to taste (thyme, ground pepper, cumin …) and cook for at least an hour over low heat.

  • Once the ratatouille is ready, it’s time to cook the lasagna dishes. To prevent it from sticking, it is advised not to cook it too much (it will give the final touch over time in the oven) and to put it in cold water to slow the cooking.

  • In a mold, start assembling the lasagna, alternating with the pasta and the ratatouille, until the vegetables are finished.

  • Top with mozzarella and place in the oven over high heat until gratin, about 15 minutes.

Zucchini rolls, cheese and mushrooms


  • Two zucchini

  • 200 grams of portobello mushrooms

  • 100 grams of shiitake mushrooms

  • 150 grams of ricotta cheese

  • ketchup

  • garlic


  • The first step is to cut the zucchini into slices with the help of a mandolin. So that it loses as much water as possible, leave it lying between kitchen paper for at least half an hour.

  • To prepare the filling, all you have to do is chop the mushrooms and sauté them in a skillet with garlic and salt.

  • The last thing is to make lists. On the zucchini base, put the mushrooms and a little ricotta cheese. Roll and decorate with a little tomato sauce.

Spinach and goat cheese salad


  • A bag of baby spinach

  • black olive

  • a handful of nuts;

  • pumpkin tubes

  • Goat cheese roll

  • Extra virgin olive oil

  • Balsamic vinegar cream

  • salt


  • This dish basically consists of putting the ingredients together in a bowl. At the bottom should be placed spinach, on top of it chopped walnuts, pumpkin seeds and black olives cut into four.

  • To add extra flavour, slice the goat cheese roll and cook in a skillet until it starts to caramelize.

  • Put the cheese on the salad and put the oil, salt and vinegar to taste.

  • Mix and serve.

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