Posted by Mira | Posted in Vegetarian Food Ideas | Posted on 13-10-2011
Tags: picnic, picnic food, picnic idea, picnic ideas, picnic salad, salad, vegetables
I have decided to propose a one more autumn vegetable recipe today. I like this salad. It is just cut, simmer and cool. And the next day it will taste even better. Thus, you can prepare a big bowl of the salad and enjoy it a couple of days with your family or friends. Needless to say, how good for health this combination of vegetables is. Apart from a bunch of vital vitamins and nutrients in the ingredients, shortly simmered veggies are very stimulating for the stomach function and thus benefit the whole organism. This salad may become a pleasant side dish as your picnic food. On the one hand this salad is a perfect dietary food, from the other, you feel full and nourished. Below you will find detailed instructions as well as additional tips and a variation for this picnic idea. Enjoy!
Red Bell Pepper and Carrot Salad
This picnic salad will normally have sweetish savor due to the red pepper, carrot and ripe tomatoes. I like it this way and it is one of my favorite picnic ideas especially in autumn. It tastes refreshing and rich. Besides it is a very easy to do and quick picnic food recipe. Preparation time 10 minutes. Cooking time 15-20 minutes. Yields 4-5 servings.
5 sweet red bell peppers
3 medium size carrots
2 medium onion bulbs
4-5 ripe tomatoes (not cherry tomatoes)
50g vegetable or (premium) olive oil
Seasoning: salt (about 1 tsp), black pepper, hot chili powder
1 bay leaf
1 tbsp vinegar
Herbs: celeriac or parsley
Rinse the red bell peppers, carrots, and tomatoes. Peel of thee onions and wash too. Peel the carrots, trim the ends. Remove core and seeds of the bell peppers. Now you will need to dry the vegetables. To do so just lay the veggies on the paper towel – it will absorb excess water drops.
Put the herbs into a bowl with cold water for some 10 minutes. Then rinse celeriac (or parsley) in the running water and shake off the excess water.
Tip: There are different techniques of removing the pepper core. You may half the pepper lengthwise up to the core, break off one half and then remove the pepper core from the second half. You may make a circle cut round the pepper core, press it inside and then pull out. Or there is also another option: divide the pepper widthwise, then cut off the pepper in parts form the core. It is up to you which techniques to use.
Transfer the veggies to the kitchen table. Cut the bell peppers in dices.
Likewise dice the carrots. You may as well grate the carrot using the coarse (or extra coarse) side of the grater.
Also dice or thinly slice the onions. You will also need to remove tomato cores before slicing or dicing them. Chop the herbs too.
When you are done with the vegetables and herbs transfer them into a medium saucepan. The pan should not be top full. Take a bigger pan if needed. Mix the vegetables.
Add herbs, salt, black pepper, a bit of hot chili powder (or to taste), stir to coat. Sprinkle with the vegetable (or olive) oil, vinegar, add a bay leaf and put over a medium-low heat. Cover the pan with the lid. Allow the veggies to simmer for 15-20 minutes.
The vegetables, especially the tomatoes will let out enough juices so, normally, you will not need to add extra water. Just in case you see there is not enough vegetable juice in the pan, add a couple of tablespoons of boiled water (or no more than 50g).
When done allow the vegetable picnic salad rest for 15 minutes then take out the bay leaf. Place the pan into the fridge when the salad cools well. You may also transfer the salad into a bowl, cover it with a lid (or a plastic file) and put it in the fridge this way. Leave the picnic food in the fridge for a couple of hours. The salad acquires its special delicate tastes when cold enough and well rested. Do not be surprised to notice the salad is even more delicious the next day.
Bell Pepper Picnic Salad Variation
Instead of using just all red peppers use a couple of green ones. Add more vinegar and chili powder if you like more spicy picnic food. Also you may enjoy adding several cloves and dried allspice berries. Although you may be more for a hotter variation, the piquancy of this salad is the sweetness that naturally the sweet red pepper, carrots and ripe tomatoes give to it. Bon appetit!
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