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
Grilled Vegetables – Salad
Grilled Vegetables – Salad

Instructions

  1. 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.
  2. 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.
  3. The salad tastes wonderful with grilled food or simply with a piece of baguette as a starter.

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