Mediterranean vegetable salad: fresh, colorful and healthy

A fresh, healthy and colorful Mediterranean salad. Ideal for light and nutritious meals, find out how to prepare it

A very easy and very tasty salad of aubergines, courgettes and tomatoes, which combined with white cheese (burrata) makes a complete meal

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Interval: 00:20

TOOLS

1 cutting board(s), 1 baking tray(s), 1 whisk (optional)

EQUIPMENT

conventional + mixer (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Roasted Vegetables Ingredients:

– 1 medium courgette, cut into triangles

– 1/2 unit of aubergine, cut into triangles

– 15 cherry tomatoes, cut in half lengthwise

– 1 crushed garlic clove(s)

– 1/2 unit of lemon wedge (or Sicilian lemon)

– salt to taste

– pepper to taste ^THE

– dried Provence herbs to taste ^THE

– 1 teaspoon(s) of sugar, for caramelizing

– olive oil to taste

Ingredients Basil olive oil (optional):

– 1/4 cup(s) of extra virgin olive oil

– 1/3 cup(s) basil (leaves) (optional)

– salt to taste (optional)

– pepper to taste (optional) ^THE

Ingredients of Mediterranean Vegetable Salad – Complements:

– almonds to taste, coarsely chopped (optional)

– 1 unit of buffalo mozzarella such as medium burrata or other white cheese of your choice

PREPARATION:

1. Preheat the oven to 200°C.
2. Start by roasting the vegetables (see preparation).
3. Set aside the other ingredients and utensils for the recipe. The suggestion is to serve with burrata for added protein and a plastic aspect, but you can also make it with another white cheese of your choice, such as ricotta or ricotta.
4. Coarsely chop the almonds (optional).
5. Prepare the basil oil (optional).

PREPARATION:

Vegetables – prepare (do this step before continuing pre-preparation):

1. Wash and dry the courgettes and aubergines, cut 1.5 cm slices and then cut them into triangles or cubes of similar size.
2. Wash and dry the cherry tomatoes and cut them in half lengthwise.
3. Wash the garlic clove (it is not necessary to peel it) and crush it slightly.
4. Wash and dry the lemon and add the necessary quantity.
5. Arrange the vegetables on the baking trays.
6. Sprinkle salt, pepper and dried herbs on top.
7. Drizzle with a drizzle of olive oil and toss so that all the vegetables are coated in the dressing.
8. Sprinkle in the sugar – this amount helps with the caramelization, without making it sweet.

Vegetables – roast – (do this step before continuing the preparation):

1. Place the vegetables in the preheated oven at 200°C.
2. Bake in the oven for 20-30 minutes, until the vegetables are cooked but crisp – watch when they brown on the surface – check for doneness and if they are tender, they are ready.
3. While the vegetables are cooking, continue preparing (point 3).

Basil olive oil (optional):

1. Wash and dry the basil, peel the leaves and chop them.
2. In a bowl, place the basil and extra virgin olive oil.
3. Using a whisk or mixer, whisk to combine – don’t overbeat or it will turn into a paste, the basil will need to be finely chopped.
4. Add salt and pepper and mix.
5. Book.

Mediterranean Vegetable Salad:

1. Once the estimated time has passed, check if the vegetables are cooked to perfection.
2. Remove the pan from the oven, remove the garlic clove and set the roasted lemon aside.
3. Remove the vegetables from the baking sheets and transfer them to a plate or other container.
4. Leave to cool to room temperature. Now the salad can be served cold or covered and kept in the refrigerator for at least 1 hour.

FINALIZATION AND ASSEMBLY:

1. The assembly of Mediterranean vegetable salad It is best if made in individual dishes.
2. Distribute the vegetables on individual plates and arrange the burrata in the center of the salad. For other white cheeses, check the best way to use them.
3. Season the burrata with a drizzle of basil oil (optional). or a drizzle of extra virgin olive oil.
4. If necessary, lighten the vegetables with a drizzle of extra virgin olive oil.
5. Add a few drops of toasted lemon to the vegetables to add some acidity and discard.
6. Sprinkle the salad with coarsely chopped almonds (optional).
7. Serve the remaining basil oil (optional) separately.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.