Portions: 02 Preparation time: 40 minutes
Grilled vegetable salad with sun-dried tomatoes and pesto
– young potatoes
– red onions
– sun-dried tomatoes with black olives OLE!
– herbs: oregano, rosemary, sweet pepper, savory
– olive oil
To be served with:
– a baguette
Wash the vegetables thoroughly and cut them into pieces. Place them on a baking sheet lined with baking paper. Pour generously with olive oil and spices.
Bake at 200 degrees for about 20-30 minutes, until the vegetables are golden and the potatoes are soft.
Put dried tomatoes and olives on top. Serve the vegetables hot or cold, accompanied by a baguette or arugula.