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Recipe of Salad of Grilled Vegetables with Chimichurri
Recipe

Salad of Grilled Vegetables with Chimichurri

4 h
30 min
Easy
38
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The salad of roasted vegetables is a delicious option for hot days, or when you want a vegetarian dish. The flavor of the eggplant is unique, especially if accompanied by a tasty chimichurri.
Learn more about Aceite Oleico®

Ingredients

4 servings
  • 1 Cup of Oil Oleic®
  • 20 grams of fresh parsley finely chopped
  • 4 spoonfuls of fresh oregano finely chopped
  • 6 garlic teeth
  • 1 Cup of cambray onion finely chopped
  • 1 Red chili pepper finely chopped
  • 4 spoonfuls of wine vinegar
  • 2 spoonfuls of lemon juice
  • 2 grams of Salt to taste
  • 2 grams of black pepper to taste
  • 2 eggplants
  • 1 Red bell pepper
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 2 fennels
  • 3 portobello mushrooms
  • 4 tomatoes
  • 1 dry chile de árbol pepper
  • 1/2 Cup of wine vinegar

Preparation

Mix in a bowl the oil, parsley, oregano, garlic, onion, chili, vinegar, lemon juice, salt and pepper to form the chimichurri. Stir well. Add salt and pepper. Reserve in the refrigerator for at least 4 hours.
Cut the eggplant very finely. Add enough salt and let them rest for 1 hour.
Wash the eggplant. In a bowl add the vinegar and chili, filled with water. Allow the aubergine to stand for 1 hour. Remove from water and dry perfectly.
Cut the bell pepper into thirds, remove the seeds and the white part. Cut the fennel in 4.
Split the tomatoes into four.
Varnish the vegetables with chimichurri and pass them on a hot plate. Stir the vegetables and serve.

PRESENTATION

Accompany with bread.

TIPS

You can add some anchovies.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
634
kcal
32%
Carbohydrates
15.5
g
5.2%
Proteins
2.7
g
5.4%
Lipids
63.2
g
97%
Fiber
8.2
g
16%
Sugar
2.1
g
2.3%
Cholesterol
0.0
mg
0.0%
Esha
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