Roasted Ratatouille Lamb And Spinach Salad Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
1154
FAT
188%
CHOL
191%
SOD
26%

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Ingredients for 4 servings

3 ripe red tomatoes, cubed

1 small eggplant, cubed

1 yellow pepper, cubed

1 clove garlic, crushed

4 lamb steaks or boneless lamb chops

FOR THE LAMB:

Juice of 1 lemon

Sea salt and freshly ground black pepper

FOR THE RATATOUILLE:

2 cloves garlic, finely chopped

3/4 baby zuccini or summer squash, cubed

1/2 teaspoon oregano

3-4 tablespoons olive oil

1 red pepper, cubed

1 medium onion, diced

Flat leaf parsley or basil leaves, torn, for serving

olive oil

1 teaspoon dried oregano

1 small bag baby spinach

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