Filter
Reset
Sort ByRelevance
Trex
Salad of grilled vegetables from the barbecue
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice or couscous according to the instructions on the package. Wash and dry the zucchini, eggplant and peppers.
-
Cut the peppers into broad strips and the zucchini and aubergine into slices of half a centimeter thick.
-
Grease the vegetables very thinly with olive oil and grill them on the barbecue in about four minutes al dente; the eggplant two minutes longer.
-
Clean the to, the cucumber and the celery and cut into pieces or slices. Wash and dry the arugula if necessary.
-
Make the dressing by mixing the lemon juice with the mustard and honey, drizzle the remaining olive oil while stirring and season with salt and pepper.
-
Mix all the ingredients with the dressing and garnish with the olives, pecans and pumpkin seeds.
-
Heat the falafal balls. Divide the balls over the salad.
-
25 minMain dishgarlic, winter carrot, zucchini, traditional olive oil, half-to-half-chopped, pasta sauce seasoning, wholemeal spaghetti,spaghetti bolognese with minced meat and tomato sauce
-
60 minMain dishroasted peppers, garlic, chili powder, paprika, ground pimento, chili pepper from the mill, olive oil, chicken bolts,chicken bolts with paprika
-
20 minMain dishroll italiano bread, pre-cooked bbq burgers, sliced mature cheese, ready-to-eat avocado, cherryto, olive oil,bbq burger with avocado
-
15 minMain dishmango, pineapple slices, curry powder, mayonnaise, sliced chicory, mashed potatoes à la minute, marinated pork fillets à la minute,pork fillet steak with chicory salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it
more