Put in the glass all the ingredients of the vinaigrette (including oil and vinegar) and chop them 6 seconds at speed 3 1/2.
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| Ingredients to make vegetable verbena with vinaigrette: |
| For the vinaigrette :: 60 ml of olive oil 20 ml of vinegar 100 g of green pepper 100 g of red pepper 100 g of onion 1 hard egg parsley leaves salt for the venic venic varoma 400 g of potatoes with skin 300 g of eggplants 150 g of carrots 150 g of natural or frozen artichokes 100 g of onion olive oil, salt and pepper pepper | For the varoma tray :: 200 g of peas (they can be frozen) 300 g of zucchini for the vessel 1 liter of water |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with pink wine |
Ingredients to make vegetable verbena with vinaigrette:
2. Pour in a saucera and reserve.
3. Put the vegetables in the vertoma vertical vertical and as vertically possible games so as not to cover the holes.
4. Put the peas and sliced zucchini on the tray, enter is in the container and tápelo ensuring that it closes well.
5. Reserve.
6. Put the water in the glass and program 8 minutes, varoma temperature, speed 1.
7. When steam starts out, remove the cover of the cover and place on it the varoma container with the vegetables.
8. program 30 minutes, varoma temperature, speed 1.
9. Check the cooking of vegetables.
10. If they were not well cooked, schedule a few more minutes.
11. Serve the vegetables with the vinaigrette sauce.
12. THERMOMIX FUNCTIONS EMPLOYED: Chop and steamed
