Pantsanella salad represents bright mix of vegetables and a stale bread. As now the summer, and most of us spends weekend at the dacha, making for itself a lunch on a shive why not to try to make a salad basis grilled vegetables?
It is required to you
- For 3 portions:
- - 1.5 tablespoons of white wine vinegar;
- - 1/3 tsps of Dijon mustard;
- - 1/2 averages of a squash;
- - 1 large onions shallot;
- - 2 tablespoons + 50 ml of olive oil;
- - 1/2 averages of a paprika;
- - 6-8 pieces of cherry tomatoes;
- - 5 pieces of champignons;
- - 3-4 chunks of whole-grain bread;
- - 1/2 average zucchinis;
- - 1-2 garlic gloves;
- - salt and pepper to taste.
Instruction
1. Each chunk of whole-grain bread should be oiled olive by means of a brush (on 4 chunks at me 1 tablespoon left). Lay out on the warmed lattice and dry to a crisp, about 10 minutes. Allow to cool down and cut slightly a cube.
2. All vegetables and also champignons to cut it is any small pieces and to lay out in a bowl. Salt and pepper to taste, fill in 1 tablespoon of olive oil and it is good to mix hands. Then to lay out the prepared vegetables on a lattice and to put on fire. Prepare about half an hour, without forgetting to overturn.
3. While vegetables are cooked, it is possible to be engaged in sauce. Mix small chopped or polished garlic in a separate small bowl with vinegar, mustard, salt and pepper, 50 ml of olive oil to a uniform state.
4. Remove vegetables from fire - they have to be soft, but hold a form - and to lay out in a salad bowl. Add bread cubes, gas station and to mix carefully. To spread out immediately on plates and to give!