Roast vegetables and polenta salad with pesto di rucola
This time I have prepared for you a vegan bowl in Italian style with typical Italian ingredients. Polenta, juicy peppers, zucchini, aubergine and variety of green leaves. The whole thing is sprinkled...
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Cooking tools:
- Immersion blender
- Stove
- Saucepan
- Wooden spoon
- Cake pan
- Parchment paper
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
- Refrigerator
Ingredients
- 220 grams (1 cup) polenta
- 2 peppers (1 red and 1 yellow)
- 2 carrots
- 3 stalks celery
- 1 red onion
- 2 zucchini
- 3 tablespoons of olive oil
- 16 black olives
- 1 bunch basil, do not chop finely
- 40 ml of olive oil
- 60 ml of good quality balsamic vinegar
- 1 teaspoon of honey
- 15 ml of water
- 1/4 teaspoon garlic puree
- 50 g fresh rocket leaves
- a clove of garlic
- 100 g organic extra virgin olive oil
- 30 g of almonds
- a pinch of salt to taste
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