Warm vegetable salad
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 292, total fat 19 G., saturated fats 3 G., proteins 4 G., carbohydrates 30 G., fiber 6 G., cholesterol 0 mg, sodium 406 mg, sugar 5 G.
Calories 292, total fat 19 G., saturated fats 3 G., proteins 4 G., carbohydrates 30 G., fiber 6 G., cholesterol 0 mg, sodium 406 mg, sugar 5 G.
This vibrant salad is made with colorful new potatoes, green beans, and bell peppers. Even though all the vegetables in the salad are cooked, it still tastes incredibly fresh, thanks to the greens and the lemon-infused vinaigrette. Drizzle it over the vegetables while they're still warm to help them absorb the dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 whole red bell peppers
- 700 g of red and white new potatoes
- 350 g green beans, cut in half (remove ends)
- 1 bunch green onions, thinly sliced
- 0.5 cup chopped fresh parsley
- 2 cloves garlic, crushed
- 2 tablespoons chopped oregano leaves
- Zest and juice of 1 lemon
- 2 tablespoons white wine vinegar
- 0.5 cups extra-virgin olive oil
- 1 teaspoon of salt
- 0.5 tsp freshly ground black pepper
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Recipes with similar ingredients: red potatoes, green beans, sweet pepper, green onions, oregano, wine vinegar, lemon juice
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the red peppers on a foil-lined baking sheet. Place them in the oven and broil, turning every 2-3 minutes, until the skins are blackened, about 8-9 minutes total. Place the peppers in a bag. Seal the bag and let the peppers sit for 10 minutes to loosen the skins and cool.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10–12 minutes. Transfer the potatoes to a cutting board. Add the green beans to the pan. Cook until tender, about 3 minutes.
- Transfer the beans to a large bowl. Cut the potatoes in half while still warm and combine them with the green beans in the large bowl.
- Remove the peppers from the bag. Peel off the skins. Cut the pepper flesh into wide strips, removing the seeds and veins. Place the peppers in a bowl with the potatoes. Add the green onions, parsley, and garlic and stir.
- In a small bowl, combine the oregano, lemon juice and zest, and white wine vinegar. Stir in the olive oil. Season with salt and pepper to taste. Toss the warm vegetables with the vinaigrette. Serve immediately.
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