Warm salad of roasted vegetables

Warm salad of roasted vegetables


100 g zucchini
100g eggplant
80g zucchini
80 g leek
80 g cherry tomatoes
80 g of yellow sweet pepper
20 grams of garlic
100 ml olive oil
30 ml lemon juice
Salt and ground black pepper to taste

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1. Zucchini cut into slices, zucchini — slices of eggplant — plates, leek thick rings, sweet peppers are divided into 4 parts. Put everything on the grill grate and fry on both sides.

2. Asparagus scrape with a knife to cut off part of the woody stem and cut into small pieces. fry
in olive oil, then extinguish the lid 10 min.

3. Garlic crushed and mixed with lemon juice, add black pepper. Baked vegetables on a plate, add the tomatoes, season with salt and drizzle with prepared sauce.
Food & Wine

Warm salad of roasted vegetables


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