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Grilled Vegetable Salad "In Jar"

Salads A- A+

Preparation Time: QUICK
Serves: 1

• 125g Mixed Vegetables (zucchini, aubergines, mushrooms, onions)
• 75g Polenta Mix (precooked corn semola)
• 200ml Gallo Classic Extra Virgin Olive Oil
• 5ml Gallo Red Wine Vinegar
• 3g "Fleur de Sel"

Grill all the vegetables.
For the Polenta put two glasses of water (320ml), the olive oil and the salt in a medium sized suacepan and once boiling add the corn semola. Stir frequently and once it becomes "thick" pour into a reactangular greased pyrex, and then put into the oven to dry and toast slightly. Take out of the pyrex and cut into cubes, to make skewers with the polenta and the grilled vegetables.
Cut the vegetables into pieces to fit on the skewers alternating with polenta. Drizzle the skewers with olive oil and sprinkle with some "fleur de sel".


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