Grilled Vegetable Salad

Ingredients

• 700 g tomatoes
• 3 tbsp olive oil
• Salt
• Pepper
• 350 g small artichokes
• 1 Carrot
• 100 g green pitted olives
• 4 Garlic cloves
• 200 g pearl onions
• 20 g Parsley (1 bunch)
• 300 ml Vegetable broth

Instructions

1. 1.

   Wash, clean and slice the tomatoes. Place them on a parchment-lined tray and drizzle with 2 tbsp oil. Season with salt and pepper and grill both sides for 2 minutes each.

2. 2.

   Wash, clean and halve the artichokes. Peel and slice the carrot. Halve the olives. Crush the garlic cloves.

3. 3.

   Peel the pearl onions. Wash the parsley, pat dry and roughly chop.

4. 4.

   Heat the remaining oil in a pan. Sauté the carrots and artichokes over high heat for about 3 minutes.

5. 5.

   Add the garlic and onions and deglaze with broth. Stir in the olives and simmer over medium heat for 2–3 minutes until most liquid evaporates.

6. 6.

   Remove the artichokes and olives from the pan and grill them for 2 minutes. Combine everything in a bowl, season with salt and pepper to taste.