Filter
Reset
Sort ByRelevance
Slyorkie
Vegetable salad
Vegetable salad with tomatoes, eggplant, zucchini, ricotta and potatoes.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
35 minMain dishoven fries sweet potato, (peanut) oil, Hamburger Buns, beef burger, orange pepper, carrot julienne, fresh yogurt dressing, midi cucumber, Ketchup, Cheddar,king burger with sweet potato cane -
30 minMain dishsticking potato, cucumber, vine tomato, white cheese cubes in herbal oil, lemon, Greek yoghurt, dragon, garlic,Greek potato salad -
55 minMain dishdough for savory pie, frozen spinach, unsalted butter, onion, garlic, medium sized egg, fresh cream, ricotta,creamy spinach pie -
30 minMain dishchorizo sausage, olive oil (with garlic flavor and chili pepper, bottle), poultry feast, White beans, Kale, smoked chicken fillet, salt and freshly ground black pepper,kale soup with smoked chicken and chorizo
Nutrition
455Calories
Sodium3% DV75mg
Fat35% DV23g
Protein22% DV11g
Carbs15% DV46g
Fiber8% DV2g
Loved it