Warm Salad of Roasted and Fresh Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 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 355°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.