Hi, Sunny Spain (and it is today a mere 18) offers you a mediterranean Salad. Hot mind you in case you are in the frozen wastes. Enjoy to Salsa/Flamenco. You can stamp your feet as you cook and eat. Enjoy. Cheers.
Mediterranean Pasta Salad
8 servings Preparation time: less than 30 minutes Ingredients 340g Pasta shapes (The more and colourful the better) – cooked and drained
2-3 Red Onions – cut into chunks
3 Courgettes (Zuchini) – cut lengthway slices
1 large Aubergine (Eggplant)- cut into thick slices
1 Red Pepper – seeded and cut into quarters 1 Yellow Pepper – seeded and cut into quarters
Olive Oil (I prefer Extra Virgin)
Salt and freshly ground Black Pepper
Extra Virgin Olive Oil, Balsamic Vinegar and Chili Oil (optional)
Parmesan or Mozzarella cheese
Handful of fresh Basil – torn Method Preheat grill or BBQ over medium heat;
Toss the vegetables in olive oil and season with salt and pepper;
Cook the peppers first. Cook skin side down until skin is charred and Remove, Remove skin, cut into strips and set aside;
Cook the remaining vegetables until tender and crisp at the edges; Remove and cut the eggplant and zucchini into pieces;
Toss the vegetables over the pasta, pour over extra virgin olive oil, balsamic vinegar and chili oil (if used);
Serve with cheese and torn basil.
(Can serve with cheese, chorizo, ham, steak, chicken anything you desire)
And, of course, the trusty crusty bread for any juices.