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
-
30 minMain dishpeanut oil, liquid baking product, leeks, thyme, dried thyme, meat tomato, egg, cooking cream, soft goat cheese, celeriac, parsley,leek omelette with goat's cheese
-
55 minMain dishbottle gourd, chorizo sausage, Red onion, garlic, fresh flat parsley, grilled red peppers in a pot, baby potatoes, brown lentils in tin, paprika, tomato paste, chicken broth from tablet, white port,pumpkin stew
-
15 minMain dishfresh smoked mackerel fillet, penne, extra virgin olive oil, pesto rosso, green olives without seeds, fresh basil, cucumber, arugula, pine nuts,salad of pasta and mackerel
-
30 minMain dishbeef broth tablet, pork fillets, spice mix, baking and roasting, mushrooms, baby potatoes, thyme, Cherry tomatoes,stew with pork fillet and mushrooms
Nutrition
455Calories
Sodium3% DV75mg
Fat35% DV23g
Protein22% DV11g
Carbs15% DV46g
Fiber8% DV2g
Loved it