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Bbq grilled vegetables salad, sauce vierge |

Vegetables and Fruits

Pieces of grilled vegetables, served cold with its virgin vinaigrette.

Note

Salad still warm will only be better.Make sure that the thickness of the cut vegetables is sufficient to withstand the BBQ.Imagine your choice of vegetables.

Ingredients

Recipe for 4 servings

For the vegetables

0.25 Unit(s)

Eggplant

0.50 Unit(s)

Zucchini

0.50 Unit(s)

Yellow zucchini

1 Unit(s)

Red pepper

4 Unit(s)

Green asparagus

30 Ml

Canola oil

60 Ml

Olive oil

2 Unit(s)

Tomato

20 Ml

Balsamic vinegar

2 Sprig(s)

Tarragon

Salt and pepper

Preparation time: 20 min

Preheat your BBQ at 0 °F

Preparation for the vegetables

Wash and slice the vegetables into slices 1 cm, cut the pepper into 4 or 5 pieces, cut the tip of the tail asparagus.Mix all of your vegetables with canola oil.Place all the pieces of vegetables on the grill, about 2-3 minutes on each side.Cut your tomato brunoise (small cubes), add the balsamic, olive oil and coarsely chopped tarragon.Pour your dressing over the vegetables already cooked, season.It only remains to serve.

Official partners

Salad still warm will only be better.Make sure that the thickness of the cut vegetables is sufficient to withstand the BBQ.Imagine your choice of vegetables.

Cooking schedule