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Ingredientes
- 4 x sundried tomatoes
- 3 x red capsicums
- 2 Tbsp. red wine vinegar
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- 2 x cloves garlic, peeled salt & freshly grnd pepper
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh rosemary, minced
- 1 x red, green & yellow capsicum
- 2 med zucchini
- 1 x Spanish onion
- 4 x spring onions
- 6 lrg mushrooms
- 2 x ears corn assorted fresh herbs to garnish
Direcciones
- First, make the dressing. Slice the four sides off the capsicum and throw away the seed core. Heat a griller and grill the capsicum pcs, skin side up till they are blackened and blistered. Transfer them to a plastic bag and allow them to cold. Once cold, open the bag and remove the capsicum pcs, gently peeling off and discarding the skins.
- Puree the sundried tomatoes, roasted and peeled capsicum pcs with the extra virgin olive oil, vinegars, garlic and salt and pepper to taste then allow to cold.
- To make the salad, cut the capsicums, zucchini and mushrooms into thick chunks and slice the spring onions and Spanish onion. Cut the corn cobs into 6 rounds.
- Transfer all the vegetables to a baking dish and toss with the extra virgin olive oil and rosemary, adding salt and pepper to taste. Grill the vegetable mix under a very warm grill, tossing the vegetables every 5-10 min or possibly so, till they are all lightly charred and softened, about 30 min. Alternatively, bake the vegetable mix at 240c. for 30 min, tossing after 15 min.
- Remove the vegetables from the griller and toss with the dressing. Serve the vegetables piled onto pretty plates, garnished with some fresh herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 852g | |
| Calories 849 | |
| Calories from Fat 623 | 73% |
| Total Fat 70.63g | 88% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 1994mg | 57% |
| Total Carbs 51.42g | 14% |
| Dietary Fiber 13.3g | 44% |
| Sugars 18.72g | 12% |
| Protein 13.62g | 22% |
