Jumping fish

Sardines with grilled vegetables

  • 4 persons
  • cooking time: 40
  • difficulty

Ingredients

  • 1 zucchini, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 eggplant, cut into strips
  • 2 red onions, cut into pieces
  • olive oil
  • 1 piece (10 cm) Chorizo
  • 250 g cherry tomatoes
  • 3 cloves of garlic, roughly chopped
  • 1 scoop of mozzarella, sliced
  • 2 tins of sardines in water or olive oil (120 g each), drained
  • 1 lemon, cut into slices
  • coarse sea salt and black pepper from the mill

How to prepare

Sardines pickled according to traditional Portuguese craftsmanship with chorizo, grilled peppers, onions, zucchini and aubergines

Preparation

  • 1 Preheat the oven to 180 °C. Drizzle the vegetables with some olive oil and roast them in the oven for 20 minutes.
  • 2 In the meantime, cut the chorizo into small pieces.
  • 3 Heat 1 splash of olive oil in a frying pan.
  • 4 Fry the chorizo briefly in the oil, then remove. Drain half of the fat and put the chorizo aside.
  • 5 Steam the tomatoes and garlic pieces in the fat over medium heat. Remove the tomatoes from the pan, mix with chorizo and vegetables and place everything on a large plate.
  • 6 Spread the mozzarella slices on top. Season with sea salt and black pepper. Serve with the sardines and lemon wedges.

Sardines in olive oil

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Sardines in water

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