Vegetarian dishes don’t have to be complex or difficult to cook. And so is this exquisite Italian salad! Just try it once and it will certainly appeal even to those people, who have never shared your vegetarian views!
- black pepper : 1 pinch
- salt : 0.5 tsp
- cilantro : 0.25 tsp
- garlic : 1 clove
- balsamic vinegar : 3 Tbsp
- cherry tomatoes : 7 piece
- arugula : 1 bunch
- bell pepper : 1 piece (red)
- zucchini : 1 piece
- olive oil : 2 Tbsp
Stages of cooking
Wash and cut zucchini into thin circles. You can use a special grate to do that simpler and quicker.
Bake red bell pepper in the oven at 200 C (392 F) for about 30 minutes. Then place the baked bell pepper into a plastic bag to remove the skin easier.
Fry zucchini on both sides without adding oil. It is better to use grill pan for this purpose.
While the zucchini is still hot, add chopped garlic, cilantro and balsamic vinegar. Mix the ingredients and leave for about 10–15 minutes to marinate.
Add sliced cherry tomatoes then.
Peel the baked bell pepper, remove the seeds and slice.
Add sliced pepper to the vegetables. Then add salt, black pepper, olive oil and mix the salad well.
Take the serving dish, place washed and dried ruccola.
Put the salad above the ruccola and serve! Enjoy!