Salad with roasted vegetables

Ingredients:

tomato-cream — 4 pcs.
sweet peppers of different colors — 3 pieces.
courgettes — 2 pcs.
Garlic — 2 cloves
eggplant — 2 pcs.
Olive oil — 60 ml

For the filling:

Olive oil — 60 ml
pinch of sugar
balsamic vinegar — 1 tbsp. l.
salt pepper
sprigs of parsley — 3 pieces.
clove of garlic — 1 pc.

Preparation:

Step 1
Wash all vegetables. Eggplant and zucchini cut diagonally circles thickness of about 1 cm. Tomatoes and peppers cut into 4 pieces. Pepper cored.

Step 2
Garlic clean, chop and mix with olive oil.

Step 3
Vegetables folded into a large bowl, pour the garlic oil and mix.

Step 4
Prepare the filling. Parsley wash, dry and finely chop. Garlic clean, chop. Stir in parsley, garlic, balsamic vinegar and sugar.
Whisk whisking constantly, pour the olive oil. Season with salt and pepper.

Step 5
Heat a dry frying pan. Portions of fried eggplant and zucchini circles, for 2 minutes. from each side. Spread on paper towels.

Step 6
Put the pan tomatoes and peppers, cook for 1.5 minutes. from each side. Share on paper towels.
Cooled vegetables folded into a bowl, pour the cooked dressing, stir and serve.

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