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Grilled autumn vegetable salad with ricotta
Looking for a tasty vegetarian salad? Try out this grilled autumn vegetable salad with ricotta
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Place zucchini, eggplant, pumpkin, to and garlic on a baking tray and drizzle with 2 tablespoons of oil, salt and pepper.
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Place the ricotta on the other baking tray. Put the ricotta on top and the vegetables in the bottom of the oven. Grill the ricotta for about 30 minutes and the vegetables for about 30 minutes until golden brown in the oven. Allow to cool down.
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Remove the peel from the roasted garlic, finely crush the pulp with a fork and mix it with the rest of the oil, balsamic vinegar and honey into a dressing.
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Mix the grilled vegetables with the arugula and place on a plate. Divide the ricotta and pumpkin seeds and sprinkle with the dressing.
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Nutrition
280Calories
Sodium0% DV0g
Fat32% DV21g
Protein14% DV7g
Carbs5% DV14g
Fiber0% DV0g
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