Pumpkin antipasti salad

Ingredients for 2 servings:

• 500 g pumpkin(s)
• 3 tomatoes
• ½ bell pepper(s), red
• 3 garlic cloves
• 1 onion(s)
• ½ head of lettuce
• 4 tbsp balsamic vinegar
• 3 tbsp olive oil
• salt and pepper
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious with grilled food

Peel the pumpkin, remove the seeds, and cut the flesh into approximately 1/2 cm wide slices. Dice the bell peppers and tomatoes. Crush or finely dice the garlic. Heat 2 tablespoons of olive oil in a pan, fry the pumpkin slices, then add the bell peppers, tomatoes, and 2 crushed garlic cloves. In the meantime, wash the lettuce and arrange it on a plate. Combine 2 tablespoons of balsamic vinegar with 1 tablespoon of olive oil, salt, and pepper to taste, and add 1 crushed garlic clove. Pour the salad dressing over the prepared salad. Season the cooked vegetables (after about 10 to 15 minutes of cooking time) with balsamic vinegar, salt, pepper, and basil to taste. Slice the onion into rings. Let the vegetable mixture cool slightly, then add it to the salad. Decorate with onion slices. Serve after about 15 minutes. This goes well with baguette, but grilled food also goes very well with it.