Warm Vegetable Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), small
- 250 g carrot (s)
- 250 g zucchini
- 2 spring onion (s)
- 1 chilli pepper (s), red
- 2 cloves garlic
- 2 teaspoons capers
- 2 tablespoon olive oil
- 5 tablespoon orange juice
- 3 tablespoon vinegar (white wine vinegar)
- 1 bunch parsley, smooth
- 0.5 teaspoon ½ ground cumin
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and cut into wedges. Clean, peel and slice the carrots diagonally. Wash the zucchini and cut into slices about 1/2 cm thick.
- Cook the potato wedges in salted water for about 5 minutes. Then cook the carrots for 2-3 minutes, add the zucchini and cook briefly.
- Clean and wash the spring onions and cut into fine rings. Core the peppers and peel the garlic. Chop the chilli pepper, garlic and capers into small pieces.
- Mix the spring onion rings, chilli pepper, garlic and capers with the olive oil, orange juice and vinegar. Season to taste with salt, pepper, sugar and cumin.
- Drain the cooked vegetables. Mix the marinade with the vegetables and fold in the parsley.
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