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Crystian
Salad of grilled vegetables
Perfect salad for spring with grilled fennel, zucchini, portobello and paprika. Nice to serve with ciabatta bread
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Nutrition
300Calories
Sodium30% DV730mg
Fat37% DV24g
Protein28% DV14g
Carbs2% DV7g
Fiber12% DV3g
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