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
-
15 minSide dishpeeled pistachio nuts, boiled beets, fresh basil, buffalo mozzarella, balsamic glaze,beet with balsamic vinegar and basil -
70 minSide dishRed onion, sunflower oil, chilled pumpkin cubes, baharat spice mix, tri-color quinoa, fresh curl parsley, Red wine vinegar, extra virgin olive oil, gorgonzola dolce,quinoa salad with pumpkin and gorgonzola dolce -
60 minSide dishromatomat, shallot, garlic, traditional olive oil, granulated sugar, salt, sprig of rosemary,soup of roma tomatoes -
20 minSide dishyellow bell pepper, Red onion, Cherry tomatoes, spicy falafel, traditional olive oil, fresh thyme, garlic,vegetable skewers with falafel
Nutrition
130Calories
Sodium0% DV2.270mg
Fat11% DV7g
Protein8% DV4g
Carbs4% DV11g
Fiber36% DV9g
Loved it