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
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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.
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3茄子切厚片，泡在水中； Cut and soak the aubergine.
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4燈籠椒烤至外皮焦黑； Grill the capsicums till the skin looks darker.
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5馬上放進盆裡； Put immediately roasted capsicums pieces into a deep pan.
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6趁熱封密10來分鐘，待軟化； Cover for 10 mins till they become tender.
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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.
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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.
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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.
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10準備油醋汁，稍微加點糖； Prepare vinaigrette, add a bit sugar;
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11倒入油醋汁； Pour over mixed vegetables.
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12稍微混合，撒上黑椒碎； Mix a bit with black pepper powder.
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13上碟！ Buon apetito!
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14咖啡來咯！ Never miss a cup of nice coffee of mine.
