Lentil salad with grilled vegetables

Name: lentil salad with grilled vegetables
Cook time: 45 min
Total time: 95 min
Yield: 4
Cuisine: American
Ingredients: 2 Red pepper; 1 eggplant; 1 zucchini; 150 g fresh haricots verts scale 150 g; 5 el walnut oil; 5 el balsamic vinegar bottle 250 ml, matured on wood; 15 g fresh fresh mint container 15 g; 20 g fresh flat parsley container 20 g; 100 g white cheese pack of 200 g; 100 g ricotta fresh cheese, container 250 g; 2 el tap water; 800 g brown lentils in tin can of 400 g

Lentil salad with grilled peppers, eggplant, zucchini and white cheese, ricotta and mint.

Ingredients

Kitchen Stuff

1 baking dish (20 x 20 cm)
1 grill pan
1 food processor

Directions

Preheat the oven to 225 ° C.
Place the peppers in the oven dish and roast them in the oven for about 25 minutes.
Put the peppers for 10 minutes in a pan with the lid on top or in a sealed plastic bag.
Remove the skin and the seed lists from the peppers and cut the flesh into strips. Put them in a bowl.
Cut the aubergine and zucchini into slices of 1/2 cm.
Heat the grill pan and grill the slices in portions for 3 minutes until there are nice grill marks on them. Turn halfway and place them in the dish with the peppers.
Clean the haricots verts and cook for 3 minutes. Add to the vegetables in the dish.
Sprinkle the vegetables with the walnut oil and vinegar and sprinkle with salt and pepper. Shovel.
Cut the leaves of the fresh mint and parsley coarse.
Put the white cheese, ricotta and 2 tbsp fresh mint together with the water in the food processor. Puree to a smooth mixture.
Drain the lentils in a colander, rinse and add to the vegetables. Add the rest of the fresh mint and parsley and gently cover.
Put a few heaps of the cheese mixture on the salad or serve separately. Bon appétit! .