Grilled Vegetables – Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 onion (s) (vegetable onions)
- 1 zucchini
- 2 large carrots
- 250 g mushrooms
- 1 fennel
- 6 cloves garlic
- 3 tablespoon olive oil
- 2 teaspoons salt
- 3 tablespoon balsamic vinegar
- 3 tablespoon oil (walnut oil)
- possibly paprika powder and chilli flakes
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and cut into bite-sized pieces, cut the onions into eighths. Put the vegetables in a large freezer bag or in a large bowl with a lid, add the crushed garlic, olive oil and salt and shake everything well. If you like, you can also add chilli flakes and paprika.
- Spread the vegetables on two baking sheets lined with baking paper and bake in the oven at 200 ° C until the vegetables start to brown. Let the vegetables cool, then transfer them to a large bowl. Make a marinade from balsamic vinegar and walnut oil and fold into the vegetables.
- The salad tastes wonderful with grilled food or simply with a piece of baguette as a starter.
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