Grilled vegetable salad

Name: grilled vegetable salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Red pepper; 2 toe garlic; 20 g barbecue seasoning mix; 40 g anchovy fillets in canned oil jar of 80 g; 3 el balsamic vinegar; 25 ml traditional olive oil; 1 lemon; 2 eggplant; 2 Red pepper; 1 fennel bulb

Salad of grilled vegetables, anchovy fillet and herbs.

Ingredients

Kitchen Stuff

1 blender

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.