Roasted Vegetable Salad with Basil
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
- Ingredients
- 800 grams Tomatoes
- 400 grams Artichoke
- 1 carrot
- 100 grams green Olives (pitted)
- 4 garlic cloves
- 200 grams Pearl onion
- 1 bunch Basil
- 150 milliliters white wine
- 150 milliliters Chicken broth
- salt
- peppers (freshly ground)
- olive oil
Preparation steps
1.
Rinse the tomatoes, remove the core, and cut into slices. Place on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper, and broil each side for 1-2 minutes.
2.
Rinse, trim, and halve the artichokes.
3.
Peel and slice the carrots.
4.
Halve the olives.
5.
Press the garlic.
6.
Peel the onions, and coarsely chop the basil.
7.
Sauté the carrots and artichokes in the oil. Add the garlic and onion, then add the white wine and broth. Mix in the olives, and simmer everything for 2-3 minutes, until the liquid has almost evaporated. Remove the artichokes and olives, and broil shortly until golden brown. Mix everything together in a bowl, season with salt and pepper, and garnish with the basil.
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