Italian Vegetable Salad

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 Zucchini
• 10 tbsp olive oil
• 5 shallots
• 200 g white beans (canned; drained weight)
• 50 g green olives
• 3 tbsp Lemon juice
• Salt
• Pepper
• 2 Garlic cloves
• 1 bunch basil (20 g)
• 50 g Italian salami (thin slices)
• 80 g Parmesan (chunk)

Instructions

1. 1.

   Clean, wash and halve the bell peppers, remove seeds and place cut side down on a parchment-lined baking sheet. Roast in preheated oven at 250 °C (220 °C fan; gas: level 4) for about 15 minutes until skins blister. Remove, cover with a damp kitchen towel, let cool and peel off the skin. Slice the flesh into strips.

2. 2.

   Wash the zucchini, trim ends and cut diagonally into ~0.5 cm thick slices. Heat 2 tbsp olive oil in a pan. Sauté zucchini slices on both sides over medium heat for 3–5 minutes, then add to the pepper strips.

3. 3.

   Peel the shallots and slowly sauté them in the remaining oil around the pan, then add to the pepper strips.

4. 4.

   Drain the beans and add them with olives to the vegetables; gently mix.

5. 5.

   Combine remaining olive oil with lemon juice, salt and pepper. Peel, chop the garlic, add it, and toss the vegetables with the olive oil mixture. Marinate for about 2 hours.

6. 6.

   Wash basil, shake dry, pluck leaves and cut half into strips. Arrange basil leaves on a plate or platter, top with marinated vegetables and salami slices. Grate Parmesan over the dish and sprinkle basil strips on top.