{"id":195550,"title":"Salat\u0103 mediteranean\u0103 cu legume rumenite la tigaie","modified":"2026-10-30T21:30:00+01:00","plain":"Vinete, dovlecei, ardei \u0219i ciuperci rumenite \u00een tigaie, aromate cu usturoi, ierburi aromatice \u0219i boia afumat\u0103, stinse cu o\u021bet balsamic \u0219i servite reci.\n\n\n\nSalata mediteraneean\u0103 de legume rumenite se serve\u0219te bine r\u0103cit\u0103, cu vinete fragede, dovlecei u\u0219or carameliza\u021bi \u0219i ardei lucio\u0219i de la o\u021betul balsamic. Legumele se rumenesc pe r\u00e2nd \u00een tigaie cu usturoi, ierburi aromatice uscate \u0219i boia afumat\u0103, apoi stau la rece \u00eenainte de a ad\u0103uga ro\u0219ii cherry \u0219i un strop de ulei de m\u0103sline. Pentru patru persoane, lua\u021bi \u00een calcul 45 de minute de g\u0103tire \u0219i cel pu\u021bin 1 or\u0103 la frigider. O pute\u021bi trece al\u0103turi de supele \u0219i salatele mele keto.\n\n\n\nCe este salata mediteraneean\u0103 de legume rumenite ?\n\n\n\nEste o salat\u0103 de legume g\u0103tite, servit\u0103 rece : vinete, dovlecei, ardei ro\u0219ii \u0219i galbeni \u0219i ciuperci champignon brune, rumenite separat la foc iute, apoi adunate \u00eentr-un bol de salat\u0103. Aici, \u201e rumenite \u201d \u00eenseamn\u0103 g\u0103tite \u00een tigaie p\u00e2n\u0103 cap\u0103t\u0103 o culoare aurie, cu marginile pr\u0103jite \u0219i miezul r\u0103mas fraged.\n\n\n\nO\u021betul balsamic \u00eenv\u0103luie legumele \u00eenc\u0103 fierbin\u021bi, iar timpul petrecut la rece face restul. La servire, ro\u0219iile cherry \u0219i uleiul de m\u0103sline extravirgin aduc prospe\u021bime.\n\n\n\n\u00cencerca\u021bi \u0219i : Salata de fenicul cu pui afumat \u0219i m\u0103sline.\n\n\n\nOriginea acestei variante\n\n\n\nCaracterul mediteraneean vine de la uleiul de m\u0103sline, usturoi, oregano, cimbru \u0219i legumele de var\u0103 g\u0103tite p\u00e2n\u0103 devin fragede.\n\n\n\n\u00cen aceast\u0103 variant\u0103, fiecare legum\u0103 se g\u0103te\u0219te separat pentru a-\u0219i p\u0103stra textura distinct\u0103, boiaua afumat\u0103 adaug\u0103 o not\u0103 lemnoas\u0103, iar salata se preg\u0103te\u0219te din timp : o noapte la rece \u00eei prie\u0219te. Servit\u0103 rece, \u00eenso\u021be\u0219te pe\u0219tele, carnea de pas\u0103re sau carnea la gr\u0103tar \u0219i se transport\u0103 bine la picnic dac\u0103 p\u0103stra\u021bi ro\u0219iile \u0219i uleiul pentru final.\n\n\n\nIngredientele principale\n\n\n\nPentru patru persoane, ave\u021bi nevoie de o v\u00e2n\u0103t\u0103, un dovlecel, un ardei ro\u0219u, un ardei galben \u0219i 250 g de ciuperci champignon brune. La v\u00e2n\u0103t\u0103 se adaug\u0103 4 c\u0103\u021bei de usturoi zdrobi\u021bi \u0219i 2 linguri\u021be de boia afumat\u0103, la dovlecel 1 linguri\u021b\u0103 de oregano uscat \u0219i 1 de cimbru uscat, iar la ardei 1 linguri\u021b\u0103 de pudr\u0103 de ceap\u0103. Cur\u0103\u021ba\u021bi ciupercile cu o perie sau \u0219terge\u021bi-le, f\u0103r\u0103 s\u0103 le sp\u0103la\u021bi : astfel \u00ee\u0219i p\u0103streaz\u0103 fermitatea.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Salat\u0103 greceasc\u0103.\n\n\n\nPentru g\u0103tit, preg\u0103ti\u021bi c\u00e2teva por\u021bii generoase de ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, iar pentru a stinge tigaia, o\u021bet balsamic, de preferat fluid, ca s\u0103 \u00eenv\u0103luie bine legumele. Dou\u0103 m\u00e2ini de ro\u0219ii cherry \u0219i un strop de ulei de m\u0103sline extravirgin completeaz\u0103 salata la servire.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nRumeni\u021bi v\u00e2n\u0103ta t\u0103iat\u0103 buc\u0103\u021bi la foc iute \u00eentr-o cantitate generoas\u0103 de ulei, apoi ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103 fierbinte c\u00e2nd uleiul a fost absorbit \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 \u00een\u0103bu\u0219it cu usturoiul \u0219i boiaua : are nevoie de aproximativ un sfert de or\u0103 ca s\u0103 devin\u0103 fraged\u0103. Pune\u021bi-o \u00een bolul de salat\u0103 \u0219i stinge\u021bi tigaia cu o\u021bet balsamic. G\u0103ti\u021bi apoi dovlecelul cu ierburile aromatice p\u00e2n\u0103 se caramelizeaz\u0103 u\u0219or, apoi ciupercile la foc destul de iute \u0219i ardeii cu pudra de ceap\u0103, ad\u0103ug\u00e2nd fiecare legum\u0103 \u00een bol, f\u0103r\u0103 s\u0103 aglomera\u021bi tigaia.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Ardei cop\u021bi la cuptor.\n\n\n\nL\u0103sa\u021bi s\u0103 se r\u0103coreasc\u0103, apoi pune\u021bi la frigider cel pu\u021bin 1 or\u0103 sau peste noapte. Servi\u021bi salata rece, cu ro\u0219iile cherry t\u0103iate \u00een jum\u0103tate \u0219i un strop de ulei de m\u0103sline extravirgin, ad\u0103ugate chiar \u00eenainte de servire. O por\u021bie are aproximativ 63 kcal \u0219i 8 g de glucide nete, \u00een func\u021bie de cantitatea de o\u021bet balsamic.\n\n\n\nDescoperi\u021bi toate re\u021betele mele keto.\n\n\n\n\n\n\tSalat\u0103 mediteraneean\u0103 de legume la gr\u0103tar\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 v\u00e2n\u0103t\u0103250 g de ciuperci champignon (brune)1 dovlecel1 ardei gras (ro\u0219u)1 ardei gras (galben)2 m\u00e2ini de ro\u0219ii cherry (sau de ro\u0219ii mici pentru gust\u0103ri)2 linguri\u021be de boia (afumat\u0103, pudr\u0103)4 c\u0103\u021bei de usturoi1 linguri\u021b\u0103 de oregano (uscat)1 linguri\u021b\u0103 de cimbru (uscat)1 linguri\u021b\u0103 de ceap\u0103 (pudr\u0103)c\u00e2\u021biva stropi genero\u0219i de ulei de avocado (de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, pentru g\u0103tit)c\u00e2\u021biva stropi genero\u0219i de o\u021bet balsamic (pentru deglasare)Ulei de m\u0103sline extravirgin (pentru asezonare)\t\n\t\n\t\tSpal\u0103 v\u00e2n\u0103ta \u0219i taie-o \u00een buc\u0103\u021bi. Toarn\u0103 un strop generos de ulei \u00een tigaie \u0219i g\u0103te\u0219te buc\u0103\u021bile la foc iute. Mai adaug\u0103 ulei dac\u0103 este nevoie. C\u00e2nd buc\u0103\u021bile de v\u00e2n\u0103t\u0103 au marginile rumenite \u0219i uleiul s-a absorbit, adaug\u0103 un strop de ap\u0103 fierbinte. Las\u0103 apoi buc\u0103\u021bile de v\u00e2n\u0103t\u0103 s\u0103 fiarb\u0103 \u00een\u0103bu\u0219it, la foc domol. Zdrobe\u0219te usturoiul cu presa \u0219i adaug\u0103-l. Adaug\u0103 boiaua pudr\u0103. Amestec\u0103 de c\u00e2teva ori. V\u00e2n\u0103ta chiar are nevoie de aproape un sfert de or\u0103. Buc\u0103\u021bile trebuie s\u0103 fie fragede \u0219i gustoase. Pune-le \u00eentr-un bol de salat\u0103 \u0219i deglaseaz\u0103 cu un strop de o\u021bet balsamic. Amestec\u0103 bine, scurt, pentru ca aroma s\u0103 p\u0103trund\u0103.Spal\u0103 \u0219i taie dovlecelul, apoi g\u0103te\u0219te-l, la r\u00e2ndul lui, \u00een pu\u021bin ulei. Asezoneaz\u0103 cu oregano \u0219i cimbru. Las\u0103-l \u0219i pe el s\u0103 se g\u0103teasc\u0103 suficient, se poate carameliza pu\u021bin. Adaug\u0103-l apoi \u00een bolul cu vinete. Dac\u0103 este nevoie, mai adaug\u0103 pu\u021bin o\u021bet balsamic.Cur\u0103\u021b\u0103 ciupercile cu o periu\u021b\u0103 moale sau cu un prosop de h\u00e2rtie. Nu le sp\u0103la. Taie ciupercile. Dac\u0103 nu sunt prea mari, las\u0103-le \u00eentregi pentru a p\u0103stra mai mult\u0103 arom\u0103 \u0219i suculen\u021b\u0103. Se mai mic\u0219oreaz\u0103 pu\u021bin la g\u0103tit, a\u0219a c\u0103 trebuie s\u0103 aib\u0103 o m\u0103rime potrivit\u0103 pentru o \u00eembuc\u0103tur\u0103. G\u0103te\u0219te-le la foc destul de iute. Adaug\u0103-le \u0219i pe ele \u00een bolul de salat\u0103. Amestec\u0103 din nou totul, scurt.Spal\u0103, taie \u0219i g\u0103te\u0219te cei doi ardei gra\u0219i cu ceapa pudr\u0103. Adaug\u0103-i \u0219i pe ei.Las\u0103 s\u0103 se r\u0103ceasc\u0103 pu\u021bin, apoi pune la frigider pentru cel pu\u021bin o or\u0103. Po\u021bi l\u0103sa \u0219i peste noapte. Astfel, aromele p\u0103trund \u0219i mai bine.Serve\u0219te cu ro\u0219ii cherry (t\u0103iate \u00een jum\u0103t\u0103\u021bi) \u0219i un strop de ulei de m\u0103sline extravirgin.\t\n\t\n\t\tUstensile : tigaie, bol de salat\u0103, cu\u021bit.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=195550"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194188"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}