Roasted Vegetable Salad

Roasted Vegetable Salad


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

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

2 комментария

  1. This is occasionally a Fantastic internet site, would on your own be fascinated inside doing an job interview pertaining to merely how on your own designed it? If thus e-mails me personally!

  2. Hello, I particularly hopped higher than in the direction of your website page thru StumbleUpon. Not somthing I may naturally read through, nonetheless I relished your thoughts none the less. Thank oneself for acquiring some matter worthy of examining through.

Добавить комментарий

Ваш адрес email не будет опубликован. Обязательные поля помечены *

Проверка комментариев включена. Прежде чем Ваши комментарии будут опубликованы пройдет какое-то время.

Сайт размещается на хостинге Спринтхост
%d такие блоггеры, как: