Camping recipe: Quirky Greens

10 July, 2018

When I am camping, I regularly go out to eat. I am more than happy to wander along the promenade looking for that little place with plenty of food to choose from and a lovely ambience. My mouth starts watering even thinking about those tasty tapas, a freshly grilled fish, or a nice piece of meat! But that is of course not the healthiest way to eat every day (and also not great for my wallet). That is why during my holiday, I also cook outside my tent every now and then. And when I make the salad, here below, with lots of vegetables, I feel a little less guilty about going out to eat so often. Furthermore, this camping recipe is simple to make. I hope you enjoy it!

Salad of grilled vegetables

Here’s what you need for 4 people:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 aubergine (or 1 zucchini)
• 4 tomatoes
• 4 tablespoons olive oil
• 2 pinches of salt
• 150 grams mixed salad greens
• 3 tablespoons pesto
• 1 tablespoon vinegar
• Pinch of black pepper
• 150 grams feta cheese
• 1 baguette

And here’s how you make it:

Cut the bell peppers in half, and add them with the peel side down to a hot grill pan or barbecue. Once the skin on the peppers has charred, you can take them off the grill or barbecue (don’t worry, they are meant to be black!) In the meantime, slice the aubergine and grill the slices. Halve the tomatoes and remove the seeds. Mix the tomatoes with a tablespoon of olive oil and a pinch of salt, and briefly grill these too. In the meantime, remove the charred skin from the peppers, and slice them. Then also chop the aubergine and the tomatoes a little smaller. In a large bowl, mix the salad leaves with all the grilled vegetables.

In another bowl, combine the pesto, olive oil and vinegar to make a dressing. Season to taste with salt and black pepper. Add the dressing to the salad, and crumble over the feta. Slice the baguette into thick slices and serve with the salad.