Sautéed French Beans, Baked Cauliflower and Zucchini, Boiled Egg, and Vegetable Salad with Tuna
Once again, the simpler the preparation, the tastier they are.
INGREDIENTS
French Beans:
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1 package of frozen french beans (800 grams)
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1 head of garlic, peeled and chopped
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Natural course salt
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Extra-virgin olive oil
Cauliflower and zucchini in the oven:
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Small cauliflower
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2 zucchini
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Natural course salt
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Extra-virgin olive oil
Boiled egg:
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1 egg
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Water for boiling
INSTRUCTIONS
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Separate the cauliflower into single florets and slice them to 1 cm slices. Place on the baking sheet.
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Cut the zucchini into 2 cm slices and add to the sheet.
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Spread olive oil and pinch of salt, mix well, and place in the oven for 15-25 minutes (depending on how well-cooked you like it).
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While the vegetables are baking, place the egg in a small pot cover it with water, and boil for 10 minutes.
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While the egg is cooking, prepare the french beans:
warm a large sauté pan on the stove over high heat. Once heated, add the whole contents of the bag and mix with a hearty amount of oil. Sautee on high heat for around 8 minutes until the beans become soft, but still crunchy (it's possible to add a small amount of water and to cook for a longer time if you prefer them to be softer). -
Add the garlic and salt and cook for another 1-2 minutes.
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Meanwhile the egg is already cooked. Remove it from the water, run it under cold water, peel, and slice into 2 halves or thin slices.
When everything is ready, put a heaping pile of french beans on your plate, some pieces of cauliflower and zucchini, the sliced egg, with a side of vegetable salad with tuna.
Enjoy!
