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Recipe

Vegetable Salad with Barbecue Sauce

20 mins
Low
3
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It's a salad of roasted vegetables with barbercue sauce. A delicious and different way to prepare a salad. The sulce flavor of the BBQ will complement all the roasted vegetables. Making it a unique garnish or a perfect dish to enjoy alone.

Ingredients

5 portions
  • 3 eggplants
  • 3 green bell peppers, , red or yellow
  • 3 red onions
  • 1/2 kilos mushroom
  • 3 zucchini, long
  • 3 portobello mushrooms
  • 1/2 kilos asparagus
  • 5 nopales, Boys
  • 3 green bell peppers, , red or yellow
  • 3 poblano peppers

Preparation

Poblano peppers and red peppers: remove the tail and seeds and make strips of approximately 1 cm. Eggplants and onions: Make slices of approximately 1 cm. Asparagus: desiccate the last third of the stem. Nopales: Make strips of approximately 1 cm. Pumpkins: Make longitudinal slices of approximately 0.5 cm. Portobello mushrooms and mushrooms: Remove the stem from the mushrooms and make slices of approximately 0.5. Make approximately 1 cm slices of Portobello mushrooms.
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 with foil and put on the grill over medium heat for about 15 minutes or until the vegetables are tender.

PRESENTATION

The vegetables are served in an extended dish accompanied by roast beef or chicken and white or red rice.

TIPS

The salad can also be made in a pan.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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