Salad of roasted vegetables.

Salad of roasted vegetables.

Eggplant – 1-2 Pieces
Tomatoes – 1-2 Pieces
Pepper – 1-2 Pieces
Garlic – 2 cloves
Parsley – to taste
Olive oil – to taste

Cooking method:
1. To do this we must take lettuce eggplant (in an amount of 1-2, depending on size), tomatoes and peppers. I always take two peppers: red and green, to create a contrast (you can still yellow). Carefully all my vegetables.
2. Nadkalyvaem each vegetable fork and send bake. You can wrap vegetables in foil for 5 minutes before cooking to remove it, giving the crust formed. Also vegetables can be grilled.
3. Give the browned vegetables: because they are not only beautiful, but delicious.
4. Green pepper I do alone in the sleeve for baking.
5. Give the vegetables to cool slightly, then remove them from the skin.
6. Cut and sent to the mixing vessel.
7. Two cloves garlic, finely chopped (not squeezing!) And send to the vegetables. Leave a little bit of garlic to sprinkle them before serving the vegetables on top of (as an element of decor).
8. Mix all the vegetables, dressed them with olive oil and sprinkle with parsley.
9. Here’s a nice to get a salad of roasted vegetables in a ready form.

Bon Appetit!


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