Salad of grilled vegetables

Name: salad of grilled vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 fennel bulb; 1 zucchini; 2 portobello mushrooms; 1 yellow bell pepper; 5 el extra virgin olive oil with basil; 1 el balsamic vinegar; 100 g oak leaf lettuce melange bag 100 g; 100 g Grana Padano cheese piece

Perfect salad for spring with grilled fennel, zucchini, portobello and paprika. Nice to serve with ciabatta bread

Ingredients

Kitchen Stuff

1 grill pan

Directions

Clean the fennel bulb, halve it horizontally and cut the halves lengthwise into thin slices. Cut the zucchini into slices. Cut the portobello into slices. Cut the bell pepper into strips.
Brush the fennel, zucchini, portobello and pepper thinly with basil oil (keep some oil for the dressing). Roast the vegetables in portions in a hot grill pan nicely browned and cooked.
Put the grilled vegetables in a bowl, season with (sea) salt and (freshly ground) pepper and drizzle the balsamic vinegar and the rest of the basil oil. Scoop everything together.
Divide the lettuce over the plates and scoop up the grilled vegetables. Scrape the cheese into thin slices and place it on the salad. Delicious with ciabatta bread.