Warm Salad of Roasted and Fresh Vegetables
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
To achieve a more delicate texture in salads, you can peel the vegetables (for this, place the hot vegetables in a bag until they cool, and the skin comes off easily). This salad loves unrefined sunflower oil, but you can use any other oil if desired.
Ingredients
- Eggplants - 1 piece
- Courgette - 1 piece
- Mixed tomatoes of different colors - 1 piece
- Onion - 1 head
- Cilantro - 5 sprigs
- Parsley - 5 sprigs
- Dill - 5 sprigs
- Mushroom seasoning - to taste
- Black Cumin (Cumin) - to taste
- Salt - to taste
- Unrefined Sunflower Oil - to taste
- Orange Bell Peppers - 2 pieces
Step by Step guide
Step 1
Prepare the necessary vegetables.
Step 10
Mix the salad and dress it with oil to taste.
Step 2
Prepare the eggplant, zucchini, and peppers for roasting.
Step 3
Cut the eggplant and zucchini crosswise into several pieces, prick the peppers with a fork or knife, season with salt and your favorite seasoning.
Step 4
To prevent the vegetables from burning, pour a little water into the baking tray and place it in the oven to roast for 30 minutes at 356°F.
Step 5
Remove the cooked vegetables; they should not fall apart, and their doneness will be more al dente. Allow to cool slightly.
Step 6
Prepare the raw vegetables and herbs.
Step 7
Cut the roasted vegetables and tomato into large pieces.
Step 8
Chop the onion and herbs to a convenient consistency.
Step 9
Combine all the roasted and fresh vegetables and herbs with the onion in a bowl, add cumin and your favorite spices (lemon pepper can also be used), as well as salt.
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