Pumpkin Antipasti Salad

Summary

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

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Instructions

1. 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.
2. Heat 2 tablespoons of olive oil in the pan, fry the pumpkin slices, then add peppers, tomatoes and 2 crushed garlic cloves.
3. In the meantime, wash the lettuce and decorate it on a plate.
4. 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.
5. Season the fully cooked vegetables (after approx. 10 to 15 minutes) with balsamic vinegar, salt, pepper and basil to taste.
6. 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.
7. Baguette goes well with it, but also grilled meats very well.