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Ingredients (2 servings)
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500 g Bio-Speisekürbis Mix
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400 g Brokkoli
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150 g Bio-Roggen-Vollkornbrot
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3 EL Olivenöl
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Salz, Pfeffer, Knoblauchpulver
Preparation
- Wash and core the pumpkin, then cut it into bite-sized cubes. Divide the broccoli into small florets.
- Cut the rye whole grain bread into small cubes and mix with a tablespoon of olive oil, salt, and garlic powder.
- Spread the pumpkin and broccoli on a baking tray, drizzle with the remaining olive oil, and season with salt and pepper.
- Bake the vegetables in a preheated oven at 200 degrees Celsius for about 20 minutes. Add the bread cubes in the last 5 minutes and roast until crispy.
