Description
I'm a big fan of recipes Yulia Vysotskaya, and she, believe me, a lot about Italian cuisine knows well. So as soon as I saw this recipe, I immediately decided to do. The salad really gorgeous and perfect for spring as it is impossible by the way.
Ingredients
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Black pepper
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Salt
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Cilantro
5 piece
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Garlic
1 tooth
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Vinegar
3 Tbsp
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Arugula
1 coup
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Cherry tomatoes
7 piece
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Pepper
1 piece
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Zucchini
1 piece
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Olive oil
2 Tbsp
Cooking
Young zucchini cut into thin rings, it is better to use a special grater.
Pre-bake red peppers in oven 30 minutes at 200 degrees. Roasted red pepper is placed in cellophane bag so it's easier to separate the upper film.
Zucchini fry both sides without oil, it is better to use the grill pan.
To the still hot roasted zucchini, add minced garlic, finely cut cilantro, balsamic vinegar, stir and set aside to marinate for 10-15 minutes.
Add to the marinated zucchini sliced tomatoes.
Roasted peppers are cleaned from the film and seeds and cut into thin strips.
Add chopped pepper to the vegetables. Add salt, freshly ground black pepper, olive oil and mix everything.
On a serving dish stacked washed and lightly dried arugula.
On top of the salad put mixed salad. Bon appetit!
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