Filter
Reset
Sort ByRelevance
Aya_kat
Couscous of vegetables with roasted peppers and blue cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven grill to the maximum temperature.
-
Cut the peppers in half lengthwise, clean them and remove the seeds.
-
Grill the peppers in about 5 minutes until done, turn them occasionally, keep a close eye on them.
-
Black spots may appear on the peel, which can be removed later.
-
Allow the peppers to cool and sprinkle with a little salt.
-
Remove as much as possible from the cauliflower and broccoli.
-
Turn the roses each separately fine in the food processor, start with the cauliflower.
-
Then mix them.
-
Roast the pine nuts in a dry pan.
-
Make with a fork the dressing of the Castello Blue, yogurt, honey and a small drop of water.
-
Put the cauliflower and broccoli mixture in a deep plate and garnish with the pointed peppers, dressing and pine nuts.
-
Serve with the loaf sandwiches.
Blogs that might be interesting
-
25 minAppetizerpotatoes, dried sage, butter, flour, gorgonzola, zucchini,gnocchi with gorgonzola -
25 minAppetizerolive oil, onion, fresh ginger, cinnamon, ground cumin, winter carrot, fresh thyme leaf, vegetable bouillon, Greek yoghurt, leaf parsley,carrot soup with ginger -
30 minAppetizerlarge onion, fresh ginger, sunflower oil, garlic, wheat flour, Red pepper, canned corn, chicken broth from tablet, coconut milk, miniature canned chicken, bunch onion,coconut corn soup -
60 minAppetizerfunghi porcini dried forest mushrooms, tap water, cream butter puff pastry, onion, garlic, celery, unsalted butter, wheat flour, mushroom broth tablet, medium sized egg, fresh cream,Forest mushroom soup
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it