Cuttlefish with Vegetables

Ingredients

• cleaned cuttlefish5.15 oz (146 g)
• fine salt0.07 oz (2 g)
• Mediterranean herb blend0.02 oz (0.5 g)
• lemon0.53 oz (15 g)
• refined olive oil0.71 oz (20 g)
• eggplant3.35 oz (95 g)
• zucchini3.81 oz (108 g)
• fresh button mushrooms2.61 oz (74 g)
• rye sandwich bread1.41 oz (40 g)
• fresh thyme0.07 oz (2 g)
• garlic0.11 oz (3 g)

Directions

1. Cut the mushrooms into wedges and the zucchini and eggplant into slices.
2. Toast the bread in a skillet or toaster.
3. Sauté the cuttlefish in oil; season with salt and spices.
4. Near the end of cooking, add chopped garlic and thyme sprigs.
5. Sauté the vegetables in oil until tender and season with salt and pepper.
6. Arrange the vegetables on a plate and place the cuttlefish on top.
7. Set the toasted bread alongside.
8. Garnish with a thyme sprig.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.