Fast, delicious, and freakin' healthy

VEDGE

This versatile grilled vegetable salad or “vedge” as we call it is warm and light at the same time. We like to put it on toasts, together with feta and roasted seeds.
2 ratings
  • Super easy
  • 30 minutes
  • 40 minutes
  • 4 portions

Ingredients

  • 2 smaller zucchini
  • 2 smaller red onions
  • 2 colored peppers (e.g. orange and yellow)
  • 2 tomatoes
  • feta cheese, 200g
  • bread
  • sunflower seeds
  • additional seeds (optional)
  • spices:
    • Provencal herbs
    • oregano
    • basil
    • chilli (optional)

Instructions - VEDGE

  1. Wash the vegetables, but do not peel nor slice. Put all veggies on a dry larger and older pan on a high heat (non-stick pan or a grill if you have one). If all veggies do not fit in the pan, work in batches. Leave veggies to get roasted, the skin will get black – this is fine, as it will be peeled off later. Gradually turn the vegetables, and when the vegetables are soft and roasted well (each vegetable will take different time to get done), remove it and put it straight on the cutting board. Depending on the vegetable, it may take 10 to 20 minutes to be nicely roasted.
  2. Meanwhile, in a second dry pan fry the seeds with spices and salt, just a few minutes on a medium heat.
  3. After all vegetables are done, peel off the black pieces of the skin from them. Discard the burnt skin pieces and then cut all the vegetables together into random shapes and place in a bowl. Season with olive oil, soil and balsamic. Now we have a beautiful vegetable mix that we can use as much as we want, for example, we like spreading it on toasts
  4. Heat the toasts or bread slices, put the roasted veggie mix on them, sprinkle with a mixture of seeds and spices and crush a bit of feta cheese on the top of the toasts

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