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Grilled vegetable salad with pesto

Grilled vegetable salad with pesto
Julie van den Kerchove
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Grilled vegetable salad with pesto

Julie van den Kerchove

This grilled vegetable salad with pesto is a taste explosion with every bite! If you roast the zucchini and aubergine slices in the oven, they will become slightly sweet with a smoky aroma. Deliciously combined with salty pesto, sweet and sour cherry tomatoes and pine nuts.

Macros(per serving)

791Kcal

Fat

79% (69 g)

Protein

6% (12 g)

Carbs

15% (30 g)

15 g Net, 15 g Fiber

Rate

Ingredients

Servings

Vegetable salad
Eggplant
12 piece
Zucchini
12 piece
Cherry tomatoes
1 hand
Olive oil (extra vierge)
1 12 Tbsp
Black pepper
to taste
Celtic sea salt
to taste
Dried oregano
to taste
lettuce
14 crop
Avocado
12 piece
Pine nuts
1 hand
Pesto
Fresh basil
1 hand
Spinach
1 hand
Pine nuts
20 g
Olive oil (extra vierge)
1 Tbsp
Lemon (the juice)
14 piece
Black pepper
to taste
Celtic sea salt
to taste

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

15 min

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Details

Allergens

Fruit, Nightshade, Citrus, Seeds

Diet

Keto, Vegetarian, Vegan

Course

Lunch, Side dish

Cooking equipment

Food processor, Oven

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