Pesto-Gemüsesalat
Pesto vegetable salad is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 5 garlic cloves
- 1 small eggplant
- 3 small zucchinis
- Salt
- 200 g mushrooms
- 1 onion
- 150 g cherry tomatoes
- 100 g mixed salad greens
- 4 tbsp olive oil
- pepper (ground)
- 4 tbsp white balsamic vinegar
Instructions
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1.
Wash and dry the basil for the pesto, then peel the garlic and blend it with the other ingredients in a blender to make the pesto.
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2.
Peel and slice the carrots. Peel the garlic. Wash and dice the eggplant, wash and slice the zucchinis. Salt the eggplant cubes and let them sit in a sieve for about 20 minutes. Clean the mushrooms and slice them. Peel the onion and cut it into large cubes. Wash and quarter the tomatoes, rinse the mixed salad greens and spin dry. Pat the eggplant cubes dry with paper towels.
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3.
Heat the olive oil in a large pan. Add the carrots and eggplant and cook for 5 minutes over medium heat while stirring occasionally. Add the onion, zucchinis, mushrooms and garlic, season with salt and pepper, and cook for another 8–10 minutes. Remove from the pan, mix in the vinegar, and let cool slightly.
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4.
Distribute the mixed salad greens on deep plates and arrange the vegetable salad on top. Drizzle with pesto.
