Vegetable Salad with Barbecue Sauce
It is a roasted vegetable salad with barbecue sauce. A delicious and different way to prepare a salad. The sweet flavor of the BBQ will complement all the roasted vegetables, making it a unique side dish or a perfect dish to enjoy on its own.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
5
Servings
- 3 eggplants
- 3 green bell peppers, , red or yellow
- 3 red onions
- 1/2 kilos button mushrooms
- 3 zucchinis, long
- 3 portobello mushrooms
- 1/2 kilos asparagus
- 5 nopales, guys
- 3 green bell peppers, , red or yellow
- 3 Poblano chiles
Preparation
20 mins
0 mins
Low
- Poblano peppers and bell peppers: remove the stem and seeds and cut into strips about 1 cm wide. Eggplants and onions: slice into approximately 1 cm thick rounds. Asparagus: trim the last third of the stem. Nopales: cut into strips about 1 cm wide. Zucchini: slice lengthwise into approximately 0.5 cm thick rounds. Portobello mushrooms and button mushrooms: remove the stem from the button mushrooms and slice into approximately 0.5 cm thick rounds. Slice the Portobello mushrooms into approximately 1 cm thick rounds.
- Mix the vegetables with the contents of a 250 ml bottle of Hunts barbecue sauce. Let the mixture marinate for 30 minutes. Wrap the vegetables in aluminum foil and place on the grill over medium heat for about 15 minutes or until the vegetables are tender.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by