Pumpkin Antipasti Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pumpkin (se)
- 3 tomato (s)
- 0.5 ½ bell pepper (s), red
- 3 clove (s) garlic
- 1 onion (s)
- 0.5 ½ head lettuce
- 4 tablespoon balsamic vinegar
- 3 tablespoon olive oil
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds, cut the pulp into slices approx. 1/2 cm wide, dice the peppers and tomatoes. Press or finely dice garlic.
- Heat 2 tablespoons of olive oil in the pan, fry the pumpkin slices, then add peppers, tomatoes and 2 crushed garlic cloves.
- In the meantime, wash the lettuce and decorate it on a plate.
- Season 2 tablespoons balsamic vinegar with 1 tablespoon olive oil, salt and pepper, add 1 pressed garlic clove. Pour the salad dressing over the prepared salad.
- Season the fully cooked vegetables (after approx. 10 to 15 minutes) with balsamic vinegar, salt, pepper and basil to taste.
- Cut the onion into rings. Let the vegetable mixture cool down a little and add to the salad. Decorate all around with onion slices. Serve after about 15 minutes.
- Baguette goes well with it, but also grilled meats very well.
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