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Salad with roasted vegetables

by Tom von Farb

Prep. Time: 15min.Baking Time: 20min.

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This recipe contains no meat or fish and should be Roasted. It is categorized in Salads.

Ingredients
1 pc Green paprika ( Original base amount: 1 pc, Original Measure: PIECE )
1 pc Yellow paprika ( Original base amount: 1 pc, Original Measure: PIECE )
10 pc Tomatoes ( Original base amount: 10 pc, Original Measure: PIECE )
60 ml Olive oil ( Original base amount: 60 ml, Original Measure: FLUID )
1 pc Red paprika ( Original base amount: 1 pc, Original Measure: PIECE )
1 pc Courgette ( Original base amount: 1 pc, Original Measure: PIECE )
8 pc Big mushrooms ( Original base amount: 8 pc, Original Measure: PIECE )
200 gr Rasp cheese ( Original base amount: 200 gr, Original Measure: SOLID )
120 ml Redwinevinegar ( Original base amount: 120 ml, Original Measure: FLUID )
75 gr Salad ( Original base amount: 75 gr, Original Measure: SOLID )

4 metric

Originally meant for 4 people change

Measures are in Metric change

  1. Cut 4 tomatoes in halfs, the 3 paprika's in four quarters, the courgette in slices and the mushrooms in halfs. Spread these over a baking container and sprinkler the cheese on top. Roast the vegetables 20 minutes in the oven till they are soft.

  2. Preheat the oven to 200 °C.

  3. Plunge 6 tomatoes for 30 sec. in boiled water and remove the skin. Mash the tomatoes and mix with the oil.

  4. Spread the salat over a plate. Put on top the grilled vegetables and garnish with dressing, salt and pepper.

  5. No description yet. <Click here to change this>

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