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Print Recipe
Warm Pumpkin Salad with Cheese and Thyme Recipe
Personally, I really liked this salad. Made in two versions: hot and without chili pepper. I like both. In acute, however, the taste of other vegetables is not so felt, but it is also delicious. Yes and is preparing quite quickly. In General, I advise everyone.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. From the pumpkin, cut a piece of about 200-250 gr, clean, cut into cubes.
    From the pumpkin, cut a piece of about 200-250 gr, clean, cut into cubes.
  2. Pepper is released from the seeds, cut into strips.
    Pepper is released from the seeds, cut into strips.
  3. Cut the onion into feathers.
    Cut the onion into feathers.
  4. If you want a spicy salad, then cut a third of the hot pepper.
    If you want a spicy salad, then cut a third of the hot pepper.
  5. Put all the vegetables in a single layer in a baking dish.
    Put all the vegetables in a single layer in a baking dish.
  6. Pour vegetable oil and send it to a preheated 180-200 degree oven for 15 minutes .
    Pour vegetable oil and send it to a preheated 180-200 degree oven for 15 minutes .
  7. Remove, pour balsamic vinegar, mix and send in the oven for another 15 minutes .
    Remove, pour balsamic vinegar, mix and send in the oven for another 15 minutes .
  8. Until the salad reaches readiness, we cut off the leaves from the greens. I left the parsley leaves intact for beauty.
    Until the salad reaches readiness, we cut off the leaves from the greens. I left the parsley leaves intact for beauty.
  9. Dill finely chopped.
    Dill finely chopped.
  10. Cut the cheese into cubes.
    Cut the cheese into cubes.
  11. Remove the vegetables from the oven , add the cheese and herbs, and serve.
    Remove the vegetables from the oven , add the cheese and herbs, and serve.

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