燒蔬菜沙拉Grilled salad


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一起跟著做! 鼓勵作者

每次吃義大利餐都會出現此冷盤,特別受我歡迎,後來我發現熱吃也挺不錯。
It features inexpensive ingredients that can be purchased easily, and roasting turns out to be magically tasty than pan cooking.

份量
4 人份
時間
60 分鐘
食材
紅椒red capsicum
1個pc
黃椒ylw capsicum
1個pc
茄子aubergine
1個pc
翠玉瓜zucchini
1個pc
黑醋balsamic
1湯匙tbs
橄欖油e. olive oil
2湯匙tbs
百里香thyme
少許a few
黑椒粉black pepper
少許a few
鹽salt
少許a few
糖sugar
少許a few
  • 1
    蔬菜泡水,洗乾淨; Clean the vegetables.
  • 2
    切小件,在平底鍋烤20分鐘,間中噴水; Cut into smaller pieces, roast in the grill pan for 20 mins, spay water from time to time.
  • 3
    茄子切厚片,泡在水中; Cut and soak the aubergine.
  • 4
    燈籠椒烤至外皮焦黑; Grill the capsicums till the skin looks darker.
  • 5
    馬上放進盆裡; Put immediately roasted capsicums pieces into a deep pan.
  • 廣告

  • 6
    趁熱封密10來分鐘,待軟化; Cover for 10 mins till they become tender.
  • 7
    茄子每邊烤3分鐘,間中噴水; Roast aubergine pieces with each side 3 mins, spray water occasionally, till tender.
  • 8
    翠玉瓜切片後每邊烤3分鐘; Roast zucchini pieces with each side 3 mins, spray water occasionally, till tender.
  • 9
    把所有材料和百里香回鍋撈一撈; Mix all vegetables with thyme in the pan for a while.
  • 10
    準備油醋汁,稍微加點糖; Prepare vinaigrette, add a bit sugar;
  • 11
    倒入油醋汁; Pour over mixed vegetables.
  • 12
    稍微混合,撒上黑椒碎; Mix a bit with black pepper powder.
  • 13
    上碟! Buon apetito!
  • 14
    咖啡來咯! Never miss a cup of nice coffee of mine.
2017/07/13 發表 844 瀏覽
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