Filter
Reset
Sort ByRelevance
Reb.zemp
Sweet potato salad with chili mint dressing and grilled vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the sweet potatoes with peel into wedges or thick strips. Cook for 7-8 minutes, drain, rinse cold water and pat dry.
-
Mix the zucchini, eggplant, onion and paprika with the herbs and mix in some olive oil. Place this vegetable mixture on a grill plate or aluminum foil on the barbecue and grill for 10-12 minutes.
-
Turn over the vegetables in between. Drizzle the potatoes with olive oil and sprinkle with (sea) salt. Roast them on the grill plate until done.
-
Mix the ingredients for the dressing. Scoop the vegetables through the sweet potatoes and serve with the dressing.
Blogs that might be interesting
-
10 minSide dishblack pepper, fennel seed, star anise, cinnamon powder, clove powder,chinese five-spice powder
-
10 minSide dishTasty vine tomato, buffalo mozzarella, extra virgin olive oil, fresh basil,salad of mozzarella and tomato from campania
-
20 minSide disholive oil, garlic, fresh ginger, Red peppers, giant shrimp, sesame oil, lime,summer shrimps
-
15 minSide dishfreshly sour apple, lemon, fresh thyme, liquid honey, salted butter,honey sauce with apple and thyme
Nutrition
510Calories
Sodium0% DV0g
Fat29% DV19g
Protein18% DV9g
Carbs23% DV69g
Fiber0% DV0g
Loved it