Today we have another really tasty keto dish from our recipe series with warming spices from the Foodpunk app.
The warm ginger roasted vegetables with creamy, crispy Camembert and a light sprinkle of parsley bring a pleasant heat, perfect for the colder days.
per portion
Ingredients list
| 200 g | Zucchini |
| 80 g | Bell pepper, red |
| 50 g | Bell pepper, green |
| 125 g | Camembert |
| 3 g | Garlic clove |
| 25 g | Olive oil |
| Ginger | |
| Parsley |
Instructions
Preheat the oven to 175 °C (350 °F) fan.
Purée some ginger and the garlic with the olive oil.
Trim, wash and cut the peppers and zucchini into sticks about 5 cm (2 inches) long. Mix with half of the marinade, salt and spread on a small baking sheet or in a baking dish.
Now cut the Camembert into 2 cm (3/4 inch) cubes and spread them evenly over the vegetables. Pour the remaining marinade over it. Roast in the oven for 15-20 minutes.
Serve sprinkled with freshly chopped parsley.
Tip: Unlike conventional ginger, you don’t have to peel organic ginger, and the skin gives an extra kick!
Love keto cooking?
With the Foodpunk Keto diet plan you get recipes like this every day, calculated individually for you.
Here on the blog you’ll find the keto version. In the app, the recipe “Ginger Roasted Vegetables with Camembert Crust” is also available as a low carb or moderate carb version, depending on the way of eating you chose for your personalized nutrition plan.
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