Vegetable Salad with Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 bell pepper (s), red, yellow, green, orange
- 2 zucchini
- 4 carrot (s)
- 2 vegetable onion (s)
- olive oil
- 4 garlic clove (s)
- 75 g pine nuts
- 400 g feta cheese
- 2 glasses pesto rosso
- salt and pepper
- Oregano, fresher
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Cut the peppers, zucchini, carrots and onions into bite-sized pieces and mix with a little olive oil. Place on a baking sheet and bake at 220 ° C for about 30 minutes. Mix the whole thing up a little every now and then.
- Cut the garlic cloves into half slices and place on the baking tray with the vegetables, bake for another 10 minutes. Mix the vegetables with the pesto rosso in a bowl.
- Lightly toast the pine nuts in a pan without fat and add to the vegetables. Cut the feta cheese into cubes and after the vegetables have cooled, add them as well. Season with a little salt, pepper and chilli. Pluck the oregano leaves from the stems and add to the salad.
- The information relates to a gas oven. At the end I switched on the grill briefly. If you have a different oven, please take this into account when preparing it. Always check so that the vegetables don`t burn!
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