• Servings : 4
  • Preparation : 10 minutes
  • Cook time : 5 minutes
Salade de légumes brûlés avec noix et fines herbes fraîches sur le blogue de Isabelle Huot Docteure en nutrition


  • 1 l (4 cups) of vegetables of your choice (carrots cut into quarters and whitewashed / asparagus cut into small sections / stripped brussels / peppers in strips / trenches)
  • 1 onion, chiseled
  • 30 ml (2 tbsp) of olive oil
  • vegetable seasonings from the Isabelle Huot Docteure garden in nutrition to taste
  • 60 ml (1/4 cup) of nuts, roughly chopped
  • 30-45 ML (2-3 tsp) fresh herbs to taste
  • citrus zest to taste
  • a net of honey or maple syrup


1 - On a baking sheet and covered with aluminum foil, extend the vegetables. Drizzle with a drizzle of olive oil. Season.

2 - Pass under the grill (Broil, the grid the highest of the oven) 3-5 minutes. Exit. Let stand for a few minutes.

3 Add the rest of the ingredients. Mix gently.

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