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Salad with Eggplant and Zucchini

Salad with Eggplant and Zucchini
204
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
each 1 Lollo Rosso, eggplant Zucchini
2 Onions
8 tablespoons Olive oil
Salt freshly ground pepper
2 tablespoons White vinegar
2 tablespoons coarse Mustard
1 teaspoon pickled, green Peppercorns
1 pinch Sugar
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Preparation steps

1

Rinse and spin dry lettuce, tear into bite-sized pieces.

2

Rinse and trim zucchini and eggplant, peel with a potato peeler and slice thinly. Peel onions and cut into rings.

3

Heat 6 tablespoons of olive oil in a pan. Cook eggplant and zucchini slices, few a time, and drain on paper towels. Saute onions in the same pan for a few minutes. Season all vegetables with salt and pepper lightly.  

4

Whisk vinegar with mustard, pepperoncini, salt and sugar. Gradually, add remaining olive oil. Combine all prepared salad ingredients and arrange on plates. Drizzle with the dressing and serve.