Filter
Reset
Sort ByRelevance
BEVANGELISTA
Grilled vegetable salad
Salad of grilled vegetables, anchovy fillet and herbs.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into pieces.
-
Put the red pepper, garlic, herbs, anchovies, vinegar and oil in a tall cup.
-
Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Add the grater and 4 tbsp juice. Puree with the hand blender.
-
Cut the aubergines into slices lengthwise. Halve the peppers in the length and remove the seed lists. Cut each half into 4 equal pieces.
-
Cut the bottom of the fennel bulb and cut the fennel into slices.
-
Light the barbecue or heat the grill pan. Brush the vegetables with part of the seasoning mixture.
-
Put the grill plate on the barbecue when using a barbecue. Grill the vegetables in portions 5 minutes. Turn halfway.
-
Divide the vegetables over a large dish, drizzle with the rest of the herb mixture and sprinkle with (freshly ground) pepper.
Blogs that might be interesting
-
80 minSide dishA-parts, Zaanse mustard, sour cream, mayonnaise, White wine vinegar, fresh chives,potato salad with mustard and chives -
50 minSide dishred pointed pepper, Red onion, tastytome tomatoes, garlic, traditional olive oil, dried Italian herbs,grilled vegetables -
15 minSide disholive oil, butter, chestnut mushrooms, fresh ginger, orange, White wine vinegar, sugar, Chinese coal,chinese cabbage with ginger -
35 minSide dishsweet potato, garlic, oregano, cumin powder (djinten), egg, soft goat cheese, bread-crumbs, sunflower oil, Red onion, balsamic vinegar, hamburger bun, arugula,sweet potato burger with balsamic onion and goat cheese
Nutrition
130Calories
Sodium0% DV2.270mg
Fat11% DV7g
Protein8% DV4g
Carbs4% DV11g
Fiber36% DV9g
Loved it