لخّصلي

?Vegetable Salad with Crispy Bread ?Made with raw vegetables and grilled vegetables, this salad recipe is ideal for a summer meal!Practical information o Number of people6 o Preparation time 30 min o Cooking time 15 min o Difficulty Easy o Cheap Cost ingredients o 8 slices of sourdough bread o 2 courgettes o 2 peppers o 1 eggplant o 3 onions o 2 tomatoes o 80 g of rocket o 150 g black olives o 1 organic lemon o 1/2 bunch of basil o 1 piece of Parmesan (50 g) o 15 cl of olive oil o 2 leather.Zucchini, peppers, eggplant, onions, tomatoes, arugula, olives, parmesan, lemon and basil give all the delicious flavors to this dish of the sun.Place them on the baking sheet lined with parchment paper and bake for 5 min, so that the bread is golden and crisp.2.3.4.5.

‏Vegetable Salad with Crispy Bread
‏Made with raw vegetables and grilled vegetables, this salad recipe is ideal for a summer meal! Zucchini, peppers, eggplant, onions, tomatoes,
arugula, olives, parmesan, lemon and basil give all the delicious flavors to this dish of the sun.
Practical information
• Number of people6
• Preparation time 30 min
• Cooking time 15 min
• Difficulty Easy
• Cheap Cost
ingredients
• 8 slices of sourdough bread
• 2 courgettes
• 2 peppers
• 1 eggplant
• 3 onions
• 2 tomatoes
• 80 g of rocket
• 150 g black olives
• 1 organic lemon
• 1/2 bunch of basil
• 1 piece of Parmesan (50 g)
• 15 cl of olive oil
• 2 leather. of wine vinegar
•       salt pepper
Steps

1. Turn on the oven grill. Peel onions and cut into slices. Open the peppers, seed them and cut into large strips. Put the eggplant and courgettes in slices lengthwise.


2. Brush the vegetables with oil, salt, pepper and place on the baking sheet lined with parchment paper. Bake for 10 min, then remove them.


3. Cut the bread into cubes. Place them on the baking sheet lined with parchment paper and bake for 5 min, so that the bread is golden and crisp.


4. Scald the tomatoes for 30 seconds, peel and seed them, cut into quarters. Grate the zest of the lemon. Wash and squeeze the rocket, chop the basil, and parmesan into chips.


5. In a bowl, combine oil, vinegar, salt and pepper. Add bread, tomatoes, grilled vegetables, zest, basil and olives. decorate with Parmesan chips and serve quickly.
   Recipe published in issue 158
   The good wine deal
   a red coast-roannaise (Center Loire)
   Advice

You can also add dried tomatoes in this recipe for even more flavors!