Vegetable salad

Name: vegetable salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 750 g culinary (potatoes); 1 eggplant; 1 zucchini; 250 g Cherry tomatoes; 3 el traditional olive oil; 2 el Red wine vinegar; 250 g ricotta; 2 el pesto alla Genovese

Vegetable salad with tomatoes, eggplant, zucchini, ricotta and potatoes.

Ingredients

Directions

Clean the potatoes and cut the potatoes into cubes of 1 x 1 cm. Boil them in water with salt in 10 minutes until al dente.
Drain and allow to cool until the potatoes are lukewarm. Meanwhile, cut the aubergine and zucchini into cubes and halve the tomatoes.
Heat the oil in a large frying pan and fry the eggplant for 5 minutes. Add the zucchini and cook for another 5 minutes.
Mix in the vinegar, sprinkle with salt and pepper and let cool.
Mix the potato cubes with the eggplant, zucchini and tomato. Mix the ricotta with the pesto and stir in the salad. Serve lukewarm or cold.