Easy Veggie Salad

Ingredients

Instructions

Ingredients

Servings:

Calories

per serving

340

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

With a peeler, peel the zucchini and eggplant on thin stripes. Cut the pepper and quarter the artichokes. Place all in the ball, drizzle with olive oil, season with salt and pepper and mix all well.
Place the griddle pan over medium heat. Once warm, add the eggplants, zucchinis, pepper and artichokes and cook for 5 minutes on each side until cooked through. You have to do this in batches. Once cooked through, remove from the heat and sprinkle with sea salt
In the meantime, prepare the pesto by adding all the ingredients in food processor.
When the vegetables have cooled, mix with the pesto until everything is coated.

Preparing In The Kitchen

With a peeler, peel the zucchini and eggplant on thin stripes. Cut the pepper and quarter the artichokes. Place all in the ball, drizzle with olive oil, season with salt and pepper and mix all well.
Place the griddle pan over medium heat. Once warm, add the eggplants, zucchinis, pepper and artichokes and cook for 5 minutes on each side until cooked through. You have to do this in batches. Once cooked through, remove from the heat and sprinkle with sea salt
In the meantime, prepare the pesto by adding all the ingredients in food processor.
When the vegetables have cooled, mix with the pesto until everything is coated.

Sometimes simple meals are just the best. Grilled veggie salad with homemade creamy pesto. Here with eggplants, zucchinis, artichokes and bell pepper. But hey, any leftover veggies are more than welcome!