The bibimbap is a typical dish of the Korean culinary tradition. In its vegetarian version, it can be prepared with seasonal vegetables.
Rice and grilled vegetable salad
L’insalata di riso e verdure grigliate è un’alternativa estiva alla classica insalata di riso. La variante vegana è senza aggiunta di formaggio.
Ingredients for 4 people
180 g of rice
100 g of smoked scamorza cheese
salt and pepper
extra virgin olive oil
Cook the rice, drain it, season with oil, and let it cool down. Wash the courgette and the aubergine, cut them in slices 3 mm thick, and grill them for some minutes each side. Cut them in pieces.
Grill the pepper, let it cool down whilst covered, remove the peel and the seeds and cut it in thin slices. Cut the scamorza cheese, and add it to the rice and grilled vegetable salad. Dress with chives and serve it cool.
Aubergines stuffed with millet are a tasty variation of those filled with rice.
A summer good and healthy recipe that can be served as a main course if some wedges of whole grain bread are added. The tomato, falafel and aubergine tower is seasoned with Thain sauce and lemon.
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