Spring Spaghetti Part 1 – Boiling & Grilling
|Sliced zucchini||1 Cup (16 tbs)|
|Sliced dry tomatoes||1 Cup (16 tbs) (In Olive Oil)|
|Red bell pepper||1⁄2|
|Yellow bell pepper||1⁄2|
|Green bell pepper||1⁄2|
|Sliced red onions||1 Cup (16 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Smoked salmon||250 Gram|
|Shredded cheese||200 Gram|
|Brown sugar||1 Tablespoon|
|Sliced tomatoes||200 Gram|
|Black pepper||1 Pinch|
|Sliced tomatoes||1 Cup (16 tbs) (In Olive Oil)|
|Salt||1 Pinch (For The Vegetables)|
|Olive oil||3 Tablespoon (For The Spaghetti)|
|Parsley||1 (For Garnish)|
Bring to boil water in a large pot, meanwhile, add in a baking pan all the sliced vegetables, the balsamic vinegar, the spices, the brown sugar, the salt and the pepper. Preheat the oven to the highest temperature, place the smoked salmon on an aluminium foil and place it on the top of the oven cooking it smoothly (alternatively cook either in microwave oven for 1min. or in classic oven for 3min). Once oven is hot, place the baking pan with all the sliced vegetables and cook for 20min or until lovely grilled.
Add the spaghetti in the boiling water within the salt and cook depending on the indication of the pasta pack, once ready, strain and add olive oil avoiding to stick
In each serving plate, construct the portion as follows: place some of the spaghetti in the center, add some of the grilled vegetables, spoon all over some sauce from the baking pan, cover with the shredded cheese, add some smoked salmon bits, garnish with fresh parsley and serve.
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