Warm salad of cépes and mixed vegetables recipe
Warm Salad of Cépes and Mixed Vegetables recipe
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|200 ml||olive oil|
|4 clove(s)||garlic, mashed|
|5 tbsp||Italian herbs|
|1 tbsp||cépe powder|
|6||bell peppers, 3 red, 3 yellow, diced|
|4 small||courgettes, sliced|
|500 g||cèpes, sliced|
|500 g||onions, sliced|
|some||salt and pepper|
|1 tbsp||balsamic vinegar|
Preheat the oven to 220°C.
Mix together 1 cup of oil, the Italian herbs, garlic and the cèpe powder. Season with salt and pepper. Add the bell peppers, aubergines, courgettes, cèpes and onions and mix well.
Arrange the vegetables on a baking tray and bake for 20-25 minutes. Arrange the baked vegetables on a serving plate and sprinkle with balsamic vinegar and the remaining olive oil.
Season with salt and pepper and serve warm with white bread.
ca. 20 min
ca. 25 min
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