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Grilled vegetables salad

0
1871
Kitchen Caucasian
Calorie content 73.5 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 2.2 gr.
Fats * 6.3 gr.
Carbohydrates* 4 gr.
* per 100 gr. product
Grilled vegetables salad
Content

Dishes cooked over an open fire are divinely delicious. Vegetables baked on charcoal harmonize perfectly in one aromatic and slightly spicy salad. There is nothing difficult in cooking, just follow the instructions with the photo.

Ingredients

Cooking process

step 1 out of 9
Place the washed eggplants, peppers and ½ head of garlic on the grill over medium heat. Put the tomato on a skewer. Be careful not to burn the vegetables and turn them over and over. Season the mushrooms with mayonnaise and salt a little. Leave it on for 15 minutes.
step 2 out of 9
Place the tomatoes first in a large saucepan (they cook quickly) and close the lid.
step 3 out of 9
Put the baked vegetables in a saucepan and leave to steam for 20 minutes under the lid, so it will be easier to remove the skin.
step 4 out of 9
Peel the peppers. You should not do this very carefully, as it contains all the taste of the dish. Remove the stem and seeds. Chop vegetables into cubes.
step 5 out of 9
Place the mushrooms on a wire rack and fry, turning as needed.
step 6 out of 9
For eggplant, remove the pulp with a spoon and chop into pieces.
step 7 out of 9
Peel and slice tomatoes. Squeeze out the toasted and peeled garlic and add 2 cloves fresh through a press.
step 8 out of 9
Chop the greens and put them to the vegetables, salt, add oil and squeeze the juice of ½ lemon. Mix everything well.
step 9 out of 9
The salad can be served warm or cold. Very tasty in any form. Put the mushrooms separately on a dish, they will be a beautiful and tasty addition to the appetizer.

Bon Appetit!

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