Baked vegetable salad can be prepared all year round. However, in autumn, such a dish will turn out to be especially tasty, since the vegetables during this period are the freshest and most juicy. The recipe is quite economical and does not take much time.
It is necessary
- –Fresh eggplant (1 pc.);
- –Fresh bell pepper (2-3 pcs.);
- –Fresh tomatoes (2 pcs.);
- - garlic to taste;
- –Salt and pepper to taste;
- –Dried or fresh basil to taste;
- -olive oil;
- –Balsamic vinegar (2 g).
Instructions
Step 1
Rinse vegetables thoroughly, remove all dirt, wipe with a clean cloth. Next, take a deep baking dish, grease each vegetable with a little olive oil on top and transfer to the baking dish. Do not forget to pierce the vegetables with a fork for a quicker bake.
Step 2
Place the dish in the oven and cook the vegetables until the top layer is dark in color. In this case, vegetables should be periodically turned in different directions. The baking process takes no more than 20-30 minutes. If, when piercing, the knife enters the vegetables freely, then you can pull the mold out of the oven.
Step 3
Place all vegetables carefully on a flat dish and leave to cool for a while. Then, with a sharp knife, remove the skin from the tomato and eggplant, and remove all the seeds from the pepper. Chop vegetables in any shape. However, the pieces should not be very small. Otherwise, the salad will turn into a monotonous mass.
Step 4
Prepare your dressing. To do this, rub the garlic through a fine grater, put in a cup. Pour in olive oil and balsamic vinegar. Season with salt and pepper to taste. Mix the dressing well with a whisk.
Step 5
Pour the chopped vegetables with dressing, wait 2-4 minutes. Stir the salad gently with a wooden spatula. Wait for the salad to soak and serve, sprinkled with basil.
