Hi my dear friends. This is the 10th Active Monday week. Are you ready for an active week? I have a very healthy dinner for you with oriental vegetables and a 10 minute abs workout. Enjoy it:)
Oriental Vegetable Mix
2 small red chili peppers
6 stems of thyme
2 tsp Zatar (Arabic spice mix)
Salt pepper
8 tbsp olive oil
1 can (425 ml) of chickpeas
1 kg of sweet potatoes
3 small eggplants
Baking paper
Preparation
60 minutes
1. For the marinade, clean the chili peppers, cut lengthways, core, wash and cut into fine rings. Wash thyme, pluck leaves. Mix the chilli rings, thyme, tatar, olive oil and 1-2 teaspoons of salt.
2. Preheat the oven (electric stove: 220 ° C / circulating air: 200 ° C / ). Line two baking sheets with baking paper. Drain the chickpeas for the vegetables and spread them on a tray. Wash the sweet potatoes, cut lengthways into large slices. Clean, wash and halve the eggplants lengthways. Place on a second baking sheet with sweet potatoes. Drizzle the chickpeas, eggplants and sweet potatoes with the marinade. Bake together in the hot oven for about 30 minutes. Replace plates after approx. 15 minutes.
3. Take the chickpeas out of the oven and switch on the grill. Bake aubergines and sweet potatoes on a medium rack for another 8 minutes. Serve grilled vegetables with chickpeas and cress dip.