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🍽️ Italian Vegetable Salad

589 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 zucchini
• 10 tbsp olive oil
• 5 shallots
• 200 g white beans (can; drained weight)
• 50 g green olives
• 3 tbsp lemon juice
• salt
• pepper
• 2 garlic cloves
• 1 bunch basil (20 g)
• 50 g Italian salami (in thin slices)
• 80 g Parmesan (block)

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Cut the bell peppers in half and remove the core.
3. 3. Place the pepper halves cut-side down on a baking sheet lined with baking paper.
4. 4. Preheat the oven to 250 degrees (220 degrees with fan or gas mark 4).
5. 5. Bake the peppers for about 15 minutes until the skin blisters.
6. 6. Remove the peppers from the oven and cover them with a damp kitchen towel.
7. 7. Let the peppers cool down.
8. 8. Peel the browned skin off the peppers.
9. 9. Cut the flesh of the peppers into thin strips.
10. 10. Wash the zucchini and trim the ends.
11. 11. Slice the zucchini into approximately 0.5 cm thick diagonal slices.
12. 12. Heat two tablespoons of olive oil in a frying pan.
13. 13. Fry the zucchini slices for three to five minutes on both sides over medium heat.
14. 14. Add the fried zucchini to the pepper strips.
15. 15. Peel the shallots.
16. 16. Slowly fry the shallots in the remaining oil in the pan until browned all around.
17. 17. Add the fried shallots to the pepper strips as well.
18. 18. Drain the beans.
19. 19. Add the beans along with the olives to the vegetables.
20. 20. Mix everything together gently.
21. 21. Mix the remaining olive oil with lemon juice, salt, and pepper.
22. 22. Peel the garlic and chop it finely.
23. 23. Add the chopped garlic to the oil-lemon mixture.
24. 24. Toss the vegetables thoroughly with the marinade.
25. 25. Let the salad marinate for about two hours.
26. 26. Wash the basil and shake it dry.
27. 27. Pluck the basil leaves from the stems.
28. 28. Cut half of the basil leaves into thin strips.
29. 29. Spread the remaining whole basil leaves on a platter or plates.
30. 30. Place the marinated vegetables on top of the basil leaves.
31. 31. Place slices of salami on the vegetables.
32. 32. Grate parmesan over the salad.
33. 33. Sprinkle the finished salad with the cut basil strips.

Nutrition per serving

• kcal: 589
• Protein: 24 g · Fett/Fat: 39 g · Carbs: 36 g