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🍰 Tortelloni Salad with Grilled Vegetables and Vemondo Bratwurst

634 kcal · 30 min · 4 servings

Ingredients

• Vegan tortelloni, tomato-basil 500 g
• salt pinch
• eggplants 1 pc.
• zucchini 1 pc.
• peppers, red 2 pc.
• spring onions 1 bunch
• thyme, fresh 10 g
• garlic cloves 1 pc.
• olive oil 7 tbsp
• pepper, white ground pinch
• parsley, fresh 40 g
• basil, fresh 10 g
• balsamic vinegar, light 2 tbsp
• vegan bratwurst 4 pc.

Instructions

1. 1. Bring five liters of salted water to a boil in a pot.
2. 2. Cook the tortelloni in the boiling water for about four minutes, until they float to the surface.
3. 3. Drain the pasta in a colander.
4. 4. Rinse the tortelloni briefly under cold water to stop the cooking process.
5. 5. Let the water drain completely.
6. 6. Wash the eggplant thoroughly.
7. 7. Remove the ends of the eggplant.
8. 8. Halve the eggplant lengthwise.
9. 9. Cut the eggplant into about half-centimeter thick, slightly diagonal slices.
10. 10. Salt the eggplant slices.
11. 11. Place the salted slices on kitchen paper and set aside.
12. 12. Wash the zucchini.
13. 13. Remove the ends of the zucchini.
14. 14. Cut the zucchini into about half-centimeter thick, slightly diagonal slices.
15. 15. Wash the bell pepper.
16. 16. Halve the bell pepper.
17. 17. Remove the core and seeds from the bell pepper.
18. 18. Cut the bell pepper into wide strips.
19. 19. Wash the spring onions.
20. 20. Remove the root ends of the spring onions.
21. 21. Cut the spring onions into about five-centimeter long, slightly diagonal pieces.
22. 22. Wash the thyme.
23. 23. Shake the thyme dry.
24. 24. Strip the thyme leaves from the stems.
25. 25. Peel the garlic.
26. 26. Chop the garlic coarsely.
27. 27. Add the thyme and garlic to a large bowl.
28. 28. Add five tablespoons of olive oil to the bowl.
29. 29. Season the mixture with salt and pepper.
30. 30. Stir everything well to mix the marinade.
31. 31. Dry the eggplant slices with kitchen paper.
32. 32. Add all the prepared vegetables to the bowl with the marinade.
33. 33. Marinate the vegetables in the bowl.
34. 34. Wash the parsley.
35. 35. Wash the basil.
36. 36. Shake the herbs dry.
37. 37. Pluck the parsley leaves from the stems.
38. 38. Pluck the basil leaves from the stems.
39. 39. Chop the parsley coarsely.
40. 40. Chop the basil coarsely.
41. 41. Add two tablespoons of olive oil to a separate bowl.
42. 42. Add balsamic vinegar to the bowl.
43. 43. Season the dressing with salt and pepper.
44. 44. Stir the dressing.
45. 45. Add the chopped parsley and basil to the dressing bowl.
46. 46. Set the dressing aside.
47. 47. Preheat the grill.
48. 48. Place the marinated vegetables in a grill pan.
49. 49. Grill the vegetables on the hot grill for about five minutes.
50. 50. Drizzle the remaining marinade over the vegetables.
51. 51. Grill the vegetables for another two minutes.
52. 52. Place the vegan bratwursts on the hot grill.
53. 53. Grill the bratwursts for about five minutes, until golden brown.
54. 54. Add the grilled vegetables and tortelloni to the bowl with the dressing.
55. 55. Mix everything well to combine the salad.
56. 56. Serve the lukewarm salad with the Vemondo Bratwursts.

Nutrition per serving

• kcal: 634
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 62 g