Light and healthy meal: try this vegetable salad with orange, refreshing and tasty citrus sauce
Easy recipe for fennel, aubergines, courgettes, peppers and purple vegetable salad – a perfect choice for those looking for a healthy and delicious meal
Enter for 4 people.
Classic (without restrictions), low carbohydrates, gluten -free, vegetarian
Preparation: 01:00
Interval: 00:25
Tools
1 border (s), 1 canvas (s), 1 vegetable peel (optional), sieve, 1 bowl (s), 1 wire scout, 1 pan (s)
EQUIPMENT
conventional
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Ingredients Baked vegetable salad:
– 2 units (s) zucchini, cut into medium cubes
– 1 unit (s) aubergine, cut into medium cubes
– 2 onions of units, cuts in petals
– 20 units (s) cherry tomatoes, whole
– 8 garlic teeth, with bark, slightly rough
– 2 fresh herbs units, cut into thick slices (i)
– 2 fresh rosemary branches
– 6 units (i) Bay leaves
– Oil to taste
– Go up to taste
– Pepe to taste B
Vinaigrette sauce ingredients with basil
– 4 tablespoons of white wine vinegar (or lemon)
– Go up to taste
– 1 cup (s) of extra virgin olive oil
– 1 cup (s) (tea) of basil (flyers)
– Pepe to taste B
Skipped spinach ingredients
– olive oil to taste (to be jumping)
– 1 package (i) spinach
– Go up to taste
– Pepe to taste B
Ingredients to finish
– walnuts to taste, coarsely chopped
– Parmesan to taste, on chips
Pre-repair:
1. Preheat the oven to 220 ° C.
2. Separate the ingredients and recipes from the recipe.
3. Start by positioning the vegetables to cook (see preparation).
4
5. Wash the basil, dry and cut into strips. Reserve on paper towels.
6 Cut the finishing nuts.
PREPARATION:
Baked vegetables (do this step before continuing pre-preparation):
1. Wash and dry the courgettes and aubergines and cut into cubes from 2 to 3 cm without peeling.
2. Peel the onion and cut the two ends. Support the onion with the cut part above the table and cut in half towards the length. If the onion is large, cut every half and highlight the petals.
3. Wash and dry the cherry tomatoes and cloves of garlic. Knead the cloves of garlic a little (there is no need to peel).
4. Wash and dry the fennel and cut into slices of about 1 cm in the transversal direction.
5. Arrange all the vegetables cut in a pan.
6. Add garlic, rosemary and bay leaf.
7. Season with salt and pepper.
8. Momic with olive oil (sufficient to be involved all vegetables) and mix.
9. Bake in a preheated oven and bake for 20 minutes.
10. Continue pre-preparation (article 4).
Entrance or dessert (optional):
If you have chosen to create an appetizer or a dessert, take advantage of the time of the vegetable oven to prepare.
Baked vegetables:
1. After 20 minutes, remove the pan from the oven and turn the vegetables.
2
3. Meanwhile, prepare the vinaigrette sauce.
Vinaigrette sauce with basil:
1. In a bowl, melt the salt in vinegar (or lemon juice).
2. Add the extra virgin olive oil in a wire, beating with a drizzle or a mixer to emulsify the sauce.
3. Add the basil flyers and seasons with pepper.
4. Stir, rectify the salt and set aside.
Baked vegetable salad:
1. When the vegetables are cooked, turn off the oven.
2. Discard the rosemary and bay leaf. Remove the garlic and set aside to brown the spinach.
Skipped spinach:
1. Heat a pan greased with a little olive oil.
2. Add the reserved garlic that was in the vegetable pan.
3. Add the spinach and brown quickly until not hot.
4. Season with salt and pepper.
5. Remove from the heat, discard the garlic and set aside.
Finishing and assembly:
- Transfer the oven vegetables to a serving dish or, if you prefer, repair them directly on the plates.
- Distribute the spinach on the plate or dishes on the baked vegetable salad.
- Sprinkle with vinaigrette basil sauce.
- Place the sharply chopped walnuts on top.
- Distribute Parmesan chips.
- Serve the Baked vegetable salad with Parmesan and basil as the main vegetarian dish or as follows.
b) This ingredient can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.
Do you want to make this recipe? Access the shopping list, HERE.
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Source: Terra
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.
