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
-
25 minSide dishbaking flour, sunflower oil, boiled beetroot, herbal garlic cream cheese,puffed beetroot with garlic cream cheese
-
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
-
20 minSide dishbutter, sticking potato, Red onion, laurel leaf, dry white wine, olive oil, vine tomato,Portuguese potatoes from the oven
-
10 minSide dishceleriac, olive oil, coarse sea salt, mayonnaise, sour cream, capers, lemon juice,oven chips of celeriac with caper mayonnaise
Nutrition
510Calories
Sodium0% DV0g
Fat29% DV19g
Protein18% DV9g
Carbs23% DV69g
Fiber0% DV0g
Loved it