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
-
20 minMain dishyellow rice, extra virgin olive oil with garlic and chili flavor, chicken drumsticks, seafood cocktail, stir-fry vegetable mix,5-ingredient paella -
75 minMain dishtomato cubes, garlic, traditional olive oil, eggplant, grated gruyere, grated Parmesan cheese, ricotta, fresh basil,bill granger's eggplant parmigiana -
30 minMain dishShanghai pak choi, quinoa-bulgur mix, Thai wok vegetable, coconut milk, green curry paste, fresh haddock fillet, lime,green curry with cod and shanghai paksoi -
35 minMain dishshallot, black peppercorns, dry white wine, fish fond, cooking cream, fresh dill, olive oil, cod fillets, salmon fillet, capers,visduo with wine dill sauce
Nutrition
455Calories
Sodium3% DV75mg
Fat35% DV23g
Protein22% DV11g
Carbs15% DV46g
Fiber8% DV2g
Loved it