Mixed colored salad with grilled vegetable pies – Italian Cuisine


Outline or single dish? More and more the salad becomes the protagonist of our meals, especially when we want to stay light. A matter of calories? Certainly, but not only! The salad, in its many varieties, is a source of essential nutrients for a correct and balanced diet.

Vitamins A, C and E give a fundamental load of antioxidants, which protect cells from aging, along with the benefits of fibers and mineral salts. With a satiating power that is a precious ally of those who want to keep the line, or simply those who try to control binges at the table.

This is why the salad is increasingly transformed from a side dish to a single dish, enriched with other ingredients to make it more tasty and balanced from a nutritional point of view.

The perfect combo? The combination of raw vegetables and cooked vegetables, without forgetting the inclusion of a protein ingredient.

Such as Orogel Grilled Vegetable Patties, made with zucchini, aubergines, peppers and Grana Padano DOP. Perfect for turning a salad into a complete and tasty dish. The vegetables are those selected according to the strict regulations of Orogel, grown exclusively in Italy and frozen a few hours after harvesting, in order to maintain nutritional properties, consistency and flavor.

Good, healthy, but also easy to prepare. The Orogel Pies are ready in a few minutes, passed in the pan or heated in the microwave using the same packaging bag, specially created to maintain all the softness of the product. And in five minutes they transform the salad from a side dish to a single dish.

Recipe of Wonders with grilled vegetables and mixed salad

Ingredients for 4 people

12 Wonders – Orogel Grilled Vegetable Pie

200 g of mixed salad

1 cucumber

6 radishes

8 cherry tomatoes

1 red turnip

4 pumpkin flowers

1 lime

basil

sprouts to taste

30 g of white almonds

extra virgin olive oil

salt

Method

Cut the radishes into thin slices, slice the cucumber and cut the cherry tomatoes in half.

Season the vegetables with salt, oil and basil. Peel and cut the turnip into thin slices, then julienne. Break up the pumpkin flowers.

Place a sheet of parchment paper on the bottom of a pan. Add the wonders to each other without overlapping each other and cook covered for 6-7 minutes, turning them halfway through cooking.

Make the salad with the salad and the vegetables. Dress with an emulsion prepared with oil, salt and lime juice. Arrange the Wonders and complete with the chopped almonds and the sprouts.

This recipe has already been read 177 times!

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