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BEVANGELISTA
Grilled vegetable salad
Salad of grilled vegetables, anchovy fillet and herbs.
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Ingredients
Directions
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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.
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Put the red pepper, garlic, herbs, anchovies, vinegar and oil in a tall cup.
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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.
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Cut the aubergines into slices lengthwise. Halve the peppers in the length and remove the seed lists. Cut each half into 4 equal pieces.
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Cut the bottom of the fennel bulb and cut the fennel into slices.
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Light the barbecue or heat the grill pan. Brush the vegetables with part of the seasoning mixture.
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Put the grill plate on the barbecue when using a barbecue. Grill the vegetables in portions 5 minutes. Turn halfway.
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Divide the vegetables over a large dish, drizzle with the rest of the herb mixture and sprinkle with (freshly ground) pepper.
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Nutrition
130Calories
Sodium0% DV2.270mg
Fat11% DV7g
Protein8% DV4g
Carbs4% DV11g
Fiber36% DV9g
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