Roasted Vegetable Salad

Roasted Vegetable Salad

Ingredients:

olive oil 60 ml
tomatoes 4 pieces.
red bell pepper 3 pieces.
eggplant 2 pcs.
zucchini 2 pcs.
Refills:
olive oil 60 ml
1 tablespoon balsamic vinegar
1 garlic clove
3 sprigs parsley
1 pinch of sugar
ground black pepper
salt

Preparation:
Martha Stewart Living

1 Wash the tomatoes are small, the size of a plum, colorful sweet pepper, medium-sized zucchini, eggplant. Zucchini and eggplant cut diagonally, plates, 1 cm thick. Tomatoes and peppers cut lengthwise into four pieces each, from peppers to remove the seed chambers.
2 garlic finely chop and mix with olive oil, cover with a mixture of vegetables. To prepare the filling Finely chop the parsley washed, mixed with chopped garlic, sugar and balsamic vinegar.
3 Beat the mass whisk, pour the olive oil, salt and pepper to taste. Heat a dry frying pan, fry the zucchini and eggplant, for two minutes on each side. Share on paper towels to remove excess fat.
4 Fry the tomatoes and peppers, 1.5 minutes on each side, and lay on towels. Cooled vegetables to pass on a dish, pour the finished dressing and mix. The original salad of roasted vegetables ready.
Cooking Light

Roasted Vegetable Salad
Roasted Vegetable Salad

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