ROASTED PEPPERS SALAD
- Servings : 4
- Preparation : 15 minutes
- Cook time : 20 minutes
- Calories : 351 cal
- Carbohydrate : 33 g
- Lipid : 20 g
- Fiber : 8 g
- Protein : 14 g
Ingredients
- 1 bag (227 g) mini peppers of colors cut into pieces (or beautiful peppers from Quebec in season!)
- 1 chopped yellow onion
- 1 chopped red onion
- 30 ml (2 tsp. olive oil
- 30 ml (2 tbsp) of vegetables from the Isabelle Huot Docteure garden in nutrition
- 540 ml (1 can) of rinsed canned chickpeas
- 125 ml (½ cup) of Edamames beans
- 10 ml (2 tbsp) of red wine vinegar
- 15 ml (1 tsp) of capers
- 15 ml (1 tsp. Soup) of chopped fresh basil
- 125 ml (½ cup) of crumbled feta
- 60 ml (1/4 cup) of grilled Grenoble roughly chopped
Steps
1 - Preheat the Broil oven (550 ° F).
2 Place the peppers and onions on a baking sheet. Add olive oil and sprinkle with seasonings.
3 - Cook under The grill of 5 to 8 minutes (or until coloring). Remove from the oven.
4 Add the rest of the ingredients. Mix gently.
5 - Put in a service bowl and accompany lettuce.
Products used
Des plats cuisinées avec des ingrédients 100% biologique serait fort apprécier pour moi est ce réalisable ?
C’est la seule raison ….que je ne commande pas des repas préparées
Merci de votre attention
6 comments