Salad of Grilled Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 sprigs Basil
- 5 garlic cloves
- 80 milliliters olive oil
- 4 Fennel
- 6 small Boiled potatoes (waxy, cooked the previous day)
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 small Eggplant
- 2 small Zucchini
- 2 Beefsteak tomato
- coarse Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse the basil and shake dry. Chop the leaves. Peel and chop the garlic. Combine the basil, garlic and olive oil.
2.
Rinse the fennel and quarter lengthwise. Cut the potatoes into slices. Rinse the peppers, remove seeds and ribs and cut into large dice.
3.
Trim, rinse and slice the eggplant and zucchinis. Rinse the tomatoes and also cut into slices. Sprinkle the eggplant with salt and leave for about 30 minutes in a colander. Then pat dry.
4.
Heat a grill pan and cook vegetables on both sides until scored with a grill pattern. Allow to cool, serve on plates and drizzle with the basil-olive oil mixture. Season with sea salt and pepper.
