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Betty Bossi Koch-Center
How it's done
Mix the vegetables with the oil and salt. Cover and grill the courgettes and aubergine over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side, grill the peppers for approx. 10 mins. on each side. Serve the vegetables on a platter.
Heat the balsamic, oil, honey and garlic in a small pan until the honey dissolves. Toast the almond slivers in a frying pan without oil, remove, mix with the feta and basil. Drizzle the grilled vegetables with the dressing, top with the feta.
|Note:||Instead of being grilled, the vegetables can be roasted in the oven. Transfer the vegetables to a baking tray lined with baking paper, roast for approx. 20 mins. in the centre of an oven preheated to 220°C.|
|Shelf life:||Cover and keep in the fridge for approx. 2 days.|
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