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Warm summer salad

4 portions
1 marrow
1 eggplant
1 carrot
1 bulb fennel
1 leek
1 red pepper
1 green pepper
1 yellow pepper
1 onion
8 cherry tomatoes
2 tbsp olive oil,
2 stems rosemary, sugar
salt and pepper to taste
white balsamic vinegar.

Peel the vegetables and cut them in cubes or medium slices, according to preference. Heat olive oil, add all the vegetables except for tomatoes. First put carrots, then the fennel, the leek. It's important to keep this order because the cooking time is different for each one of them. Add sugar and cook untill gets gold brown, add salt and pepper to taste. Put all to cold. Before you serve it drizzle with balsamic vinegar. Arrange on plate and garnish with cherry tomatoes. This salad can stay in the fridge for a day, the balsamic vinegar puts a marinated effect on it






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