Warm Vegetable Salad

  • Print
Recipe Image
Ingredients for 10 portions
  • For the vegetables
  • 300 g Carrot(s), sliced
  • 200 g Zucchini, sliced
  • 200 g Celery, sliced
  • 150 g Red bell pepper(s), cut into strips
  • Parsley, finely chopped
  • 9 Thyme sprig(s), deep fried
  • 35 ml Olive oil
  • 0.5 Garlic clove(s), finely chopped
  • 150 g Onion(s), cut into strips
  • For the marinade
  • 50 g QimiQ Classic, room temperature
  • 30 ml Olive oil
  • 20 ml Balsamic vinegar, white
  • 40 g Dried tomatoes, finely chopped
  • 250 ml Vegetable stock
  • Salt and pepper
  • 5 g Parsley, coarsely chopped
Method
1.
Preheat the Convotherm to 410° F with convection.
2.
Place the carrots, zuchini, celery, peppers, parsley, a few sprigs of thyme, olive oil and garlic in the preheated Convotherm and cook for approx. 4 minutes. Add the onion and cook for a further 3 minutes.
3.
For the marinade, blend the QimiQ Classic, oil, vinegar, tomatoes, vegetable stock, salt, pepper and parsley until smooth.
4.
Place the warm vegetables into a bowl, add the marinade and mix well.
5.
Serve garnished with the remaining thyme sprigs.