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Vegetable salad grilled bbq, virgin vinaigrette.

Appetizers, Vegetables and Fruits

Pieces of grilled vegetables, served cold with its virgin vinaigrette.
Note Salad still warm will only be better.Make sure that the thickness of the cut vegetables is sufficient to withstand the BBQ.Imagine your choice of vegetables.

Ingredients

Recipe for 4 persons

For the vegetables

0.50 Unit(s)
Eggplant
1 Unit(s)
Zucchini
1 Unit(s)
Yellow zucchini
1 Unit(s)
Red pepper
4 Unit(s)
Green asparagus
85 Ml
Canola oil
220 Ml
Olive oil
3 Unit(s)
Tomato
35 Ml
Balsamic vinegar
2 Sprig(s)
Tarragon
  • Salt and pepper

Preparation time: 20.00 min

Preheat your BBQ at 0.00 °F

  • Preparation for the vegetables
    Wash and slice the vegetables into slices 1 cm, cut the pepper into 4 or 5 pieces, cut the tip of the tail asparagus.Mix all of your vegetables with canola oil.Place all the pieces of vegetables on the grill, about 2-3 minutes on each side.Cut your tomato brunoise (small cubes), add the balsamic, olive oil and coarsely chopped tarragon.Pour your dressing over the vegetables already cooked, season.It only remains to serve.
Salad still warm will only be better.Make sure that the thickness of the cut vegetables is sufficient to withstand the BBQ.Imagine your choice of vegetables.

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