Preview

Bbq grilled vegetables salad , hazelnut virgin vinaigrette. - virtual workshop version

BBQ, Vegetarian, Vegan, Gluten free, 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 2 portions

For the vegetables

0.50 Unit(s)

Eggplant

0.50 Unit(s)

Zucchini

0.50 Unit(s)

Red onion

1 Unit(s)

Red pepper

6 Unit(s)

Green asparagus

15 Ml

Canola oil

30 Ml

Olive oil

Virgin dressing

0.50 Tray(s)

Cherry tomatoes

1 Unit(s)

Green onion

0.25 Cup(s)

Hazelnuts

1 Tbsp

Balsamic vinegar

2 Tbsp

Olive oil

Preparation time: 20 min

Preheat your BBQ at 500 °F

Things to do before the workshop

Ingredient

Wash the vegetables.

Equipment list

1 cutting board

1 chef knife + 1 paring knife

2 mixing bowls

1 pair of tongs
Preparation with the chef

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 and olive oil.

Place all the pieces of vegetables on the grill, about 2-3 minutes on each side.
Virgin dressing

Cut your tomatoes into four quarters, add the balsamic, olive oil and finely chopped green onion.

Roast the hazelnuts in the oven for 6 minutes. At the exit, crush them with the flat of the blade of the knife, add them in the virgin sauce.

.Pour your vinaigrette over your already cooked vegetables, season them with salt and pepper

All you have to do is 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