Grilled Vegetable salad
About salad:
This Dish Consists of capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue-grill plate until browned and tender, turning occasionally to cook evenly. Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and remaining 2 tablespoons oil.
Health benefits
Mushrooms contains very few calories and it's virtually fat-free & healthy food. In gaining the maximum nutrients, store mushrooms for about more than five days in the refrigerators.
Ingredients used
Take 500 g green capsicums, seeded and sliced thicklyTake 500 g red capsicums (bell peppers), seeded and sliced thickly
500 g zucchini, thinly sliced in lengthwise
1 large red onion, cut into wedges
6 pieces of baby eggplants (aubergines), thinly sliced lengthwise
150 g portobello or take large swiss brown mushrooms, thickly sliced
3 tablespoons olive oil
1 medium head treviso or a round rachicchio
1 cup (about 120 g) pitted black olives
2 tablespoons of balsamic vinegar
1 tablespoon finely chopped fresh oregano
Cooking tips:
Grill or barbecue an extra quantity of vegetables. Left in cool then place in a glass container. After that pour in olive oil to cover. seal jar and store in a cool condition away from direct light. Then serve as a part of antipasto plate.
Making recipe
1 Preheat grill (i.e broiler) or barbecue until medium hot condition.
2 Mix capsicums, zucchini, onion, eggplants, mushrooms and one tablespoon oil in a large bowl. cook vegetables on a grill plate until browned and tender, turning occasionally to cook evenly.
3 Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and other remaining 2 tablespoons oil, then toss gently to combine.
servings 4
preparation 20 min
cooking 15 min
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Contains: 262 cal, 9 g protein, 15 g total fat, 2 g saturated fat,
0 mg cholesterol, 23 g carbohydrate, 8 g fibre.
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