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
-
10 minSide dishcucumber, salt, garlic, Greek yoghurt, dill, lemon juice,cucumber-yogurt sauce
-
70 minSide dishsweet potato, sunflower oil, Red pepper, salad outing, garlic, Broccoli, orange-chili dressing,sweet potato and broccoli
-
35 minSide dishsoy sauce, honey, sambal oelek, sunflower oil, Brussel sprout, smoked bacon,roasted spicy sprouts
-
15 minSmall dishnectarine, tomato, Apple, Mozzarella, olive oil, mint leaf,fruit salad 'caprese'
Nutrition
300Calories
Sodium30% DV730mg
Fat37% DV24g
Protein28% DV14g
Carbs2% DV7g
Fiber12% DV3g
Loved it