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Bean salad with pumpkin and balsamic vinegar

Bean salad with pumpkin and balsamic vinegar

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Rinse the beans under running water and let them drain.

Cut the zucchini into thin strips, put in a wok pan with a little olive oil and a little butter, leave for a few minutes until soft, season with chilli flakes.

Chop the onion julienne, cherry tomatoes in 4, mix with the beans with olive oil, spices.

Put the ingredients in a bowl or bowl, put the zucchini, and top with balsamic vinegar.

Good appetite!

Autumn salad with tomatoes and zucchini in sour cream and garlic dressing!

a large eggplant a zucchini 2-3 tomatoes a jar of green olives, without seeds a bunch of green onions 3 cloves garlic 3-4 tablespoons sour cream 2 tablespoons olive oil a tablespoon white balsamic vinegar salt.

Method of preparation

Cut the eggplant into rounds and fry it without oil (or just sprinkle the pan with a little oil).

Cut the zucchini into disguised straws and fry it on the pan, without oil.

We cut the tomatoes into medium cubes and let them in a sieve to drain the excess juice.

We take the olives out of the marinade.

After we have prepared all the vegetables, we take care of the dressing.

Finely chop the green onion and garlic.

In a large bowl, mix the sour cream, olive oil with onion and garlic. Salt and mix well. Then add about a tablespoon of white balsamic vinegar.

Over the dressing we put the vegetables one by one. Tomatoes, drained olives and chilled zucchini.

Bean salad with stuffed mushrooms

In the first phase I washed and cleaned all the vegetables. I cut a medium red onion in 2 then on the horizontal 1 cm slices I heated a non-stick pan, I put a tablespoon of olive oil and I added the onion, I reduced the heat to almost medium and I hardened the onion for 20 minutes, stirring from from time to time not to burn, until it gets a brown color, I added a drop of honey, I took it off the heat and I continued to mix for 1-2 minutes (from the heat of the pan, continue to caramelize). I took it out with a spatula and set it aside.

In the remaining oil I hardened the sliced ​​peppers for 2 minutes, then I added the drained and well rinsed beans, I left them on the fire for another 2-3 minutes. I took everything out in a bigger bowl, I let it cool! I cut the tomatoes in half, I left the small ones whole, the olives as well, the baby carrots boiled al dente I cut 1 cm rolls, I added them in the bowl together with parsley and oregano leaves, I agreed with salt and pepper then with a teaspoon of balsamic vinegar, I put the bowl covered with foil in the fridge until I prepared the mushrooms.
I ground the chicken breast in a blender, to this I added a carrot given by scrapers with small holes, a clove of crushed garlic and 1 piece of mushroom ground in a blender, I put salt and pepper and finely chopped parsley leaves ( mushrooms and carrots help to keep the meat from drying out during cooking). I divided the meat into 4 mushrooms over which I put a slice of tomato greased with olive oil, I sprinkled a little salt, pepper and chopped basil leaves.

In a greased pan, place the mushrooms, cover with aluminum foil for 10 minutes, put in the oven, then remove the foil and let another 10 minutes to brown and evaporate the liquid left by the mushrooms.
Baked onions (they are very tasty, they also go as a garnish). Peel the onions and cut them into a rosette (in 4, then each square in two) but not all the way down, leave 1 cm uncut at the base! Then roll in oil and mixed vinegar, put in the tray or bowl yena, pour in the middle of the onion the oil mixture, salt and pepper, then put in the oven 20-30 minutes covered with foil, after removing the foil is left in the oven for another 5 minutes. Serve with hot mushrooms and bean salad in which caramelized onions are added for a sweet and sour taste and crunchy texture, I also added a finely chopped onion. It looks like a lot of onions, but being of different textures it has a divine taste!

Tagged: balsamic vinegar

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