roasted capsicum zucchini and boccincini salad
roasted red capsicum zucchini bocconcini salad serves 6 This is not an accompaniment but an entrée course, vegetarian or vegan if you omit the bocconcini.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cuisine-extreme.com.
Cooking tools:
- Air fryer
- Mandoline
- Kitchen scale
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Plate
- Spatula
- Kitchen towel
- Airtight container
- Refrigerator
- Paper towel
- Pot
- Stove
- Peeler
- Serving platter
Ingredients
- 1kg large red capsicums
- 30g EVO
- 4 cloves of garlic, finely chopped
- 100g EVO
- 30g quality balsamic vinegar, or more to taste
- Maldon sea salt
- black pepper coarsely and freshly ground
- 5-6 medium zucchinis
- 5g fine sea salt
- 150g p/w red or white onion, very finely sliced
- 40g caster sugar
- 75g white wine vinegar
- 1 x 200g That’s Amore baby bocconcini, room temperature drained
- basil leaves
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