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🍽️ Crunchy Grilled Vegetable Salad

162 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini (yellow and green)
• 1 bulb fennel
• 2 bell peppers (yellow)
• 2 red onions
• 150 g cherry tomatoes
• 1 garlic clove
• 4 tbsp olive oil
• 2 tbsp fresh chopped herbs (parsley and chervil)
• salt
• pepper
• 1 tsp lemon juice

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Trim the ends of the zucchini.
3. 3. Slice the zucchini diagonally.
4. 4. Wash the fennel.
5. 5. Cut the fennel in half.
6. 6. Remove the hard core from the fennel.
7. 7. Slice the fennel halves thinly.
8. 8. Wash the bell peppers.
9. 9. Remove the stem and seeds from the bell peppers.
10. 10. Cut the bell peppers into wide strips.
11. 11. Peel the onions.
12. 12. Cut the onions into quarters or halves.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes in half.
15. 15. Peel the garlic cloves.
16. 16. Chop the garlic finely.
17. 17. Mix the garlic oil with the prepared vegetables.
18. 18. Keep the tomatoes aside for now.
19. 19. Season the vegetables with salt and pepper.
20. 20. Place the vegetables on a grill pan.
21. 21. Grill the vegetables for 10 to 15 minutes.
22. 22. Turn the vegetables regularly.
23. 23. Add the tomatoes in the last 5 minutes.
24. 24. Grill the tomatoes as well.
25. 25. Remove the vegetables from the grill.
26. 26. Mix the grilled vegetables with the remaining oil.
27. 27. Add the herbs.
28. 28. Season the salad with lemon juice.
29. 29. Finally, adjust the seasoning with salt and pepper.
30. 30. Serve the salad warm or cooled.

Nutrition per serving

• kcal: 162
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 10 g