go directly to navigation, quicksearch, go straight to content or get more info about soChef.


Notices
  • Help soChef grow!

    If you add more recipes on here, you will entice others to do so too! Help the platform grow by adding all the good recipes you have, and by inviting new people!

Salad with roasted vegetables

by Tom von Farb

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

This recipe has 0 tips

derive your version - mark as garbage

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>


Comment on this

Want to leave a comment? Join soChef or Sign in