Filter
Reset
Sort ByRelevance
Crystian
Salad of grilled vegetables
Perfect salad for spring with grilled fennel, zucchini, portobello and paprika. Nice to serve with ciabatta bread
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minSide dishcucumber, White wine vinegar, Red onion, watermelon, fresh pineapple, salmon fillet, peanut oil, soft goat cheese, extra virgin olive oil, balsamic vinegar, honey,watermelon with pineapple, salmon and goat cheese -
30 minSide dishcrumbly potato, celeriac, mushroom melange, traditional olive oil, garlic, Full Milk, unsalted butter, olive oil with truffle flavor,potato-celeriac puree with mushrooms -
20 minSide dishfresh ginger, Japanese rice vinegar, White wine vinegar, sugar,pickled ginger -
15 minSide dishchicken liver, garlic, Italian spices, freshly ground black pepper, shallots, soft goat cheese, pine nuts, olive oil,chicken liver in a Mediterranean way
Nutrition
300Calories
Sodium30% DV730mg
Fat37% DV24g
Protein28% DV14g
Carbs2% DV7g
Fiber12% DV3g
Loved it