Summer is the time for fresh vegetables. There are many delicious and healthy eggplant, pepper and tomato dishes. One of them is a baked vegetable salad. It can serve as an excellent side dish for any meat dishes.
It is necessary
- Eggplant - 3 pcs.,
- Tomatoes - 2 pcs.,
- Bulgarian pepper - 2 pcs.,
- Onions - 1 pc.,
- Butter - 20 g
- Salt is on the tip of the knife.
Instructions
Step 1
Eggplants, tomatoes and bell peppers should be washed, wiped off with a towel or napkin and baked. You can use the oven for this. Preheat it to 180 degrees, put the vegetables on a baking sheet and bake for 15-20 minutes until golden brown. You can also cook vegetables on the stovetop. Preheat a skillet, place vegetables on it (you do not need to use oil), turn over every minute until a crust forms.
Step 2
Let the vegetables cool slightly, then remove the skin from the eggplants, peppers and tomatoes. Cut off the tail of eggplants and peppers. Remove seeds from the pepper. Core the tomatoes.
Step 3
Cut vegetables into small pieces, add oil. Peel a small onion and cut into half rings. Mix with the rest of the vegetables. If you don't like onions, add some garlic. Pass 2 cloves through a garlic press and combine with the rest of the vegetables. Add salt to the salad to taste.
Step 4
Chill the dish in the refrigerator for half an hour before serving. Top this salad can be decorated with fresh herbs. This dish goes well with parsley, cilantro and basil.
