Roasted Vegetable Salad
Description
A simple dish to prepare. Warm salad of roasted vegetables is delicious, healthy, and visually appealing. Despite being light, it is quite filling, and its health benefits are undeniable. You can cook the vegetables in the oven or on the grill—just follow your preference. Serve chilled.
Instructions
- 1
Step 1
1. For this salad, you need eggplant (1-2 pieces, depending on size), tomatoes, and peppers. I always use two peppers: red and green, to create contrast (you can also add yellow). Thoroughly wash all the vegetables.
- 2
Step 2
2. Pierce each vegetable with a fork and put them in the oven to bake. You can wrap the vegetables in foil and remove it 5 minutes before cooking is complete, allowing a crust to form. Alternatively, you can cook the vegetables on a grill.
- 3
Step 3
3. Let the vegetables brown: this will make them not only more attractive, but also more flavorful.
- 4
Step 4
4. I cook green pepper separately, in a baking sleeve.
- 5
Step 5
5. Let the vegetables cool slightly, then peel them.
- 6
Step 6
6. Slice and add to the mixing container.
- 7
Step 7
7. Finely chop two garlic cloves (do not crush!) and add to the vegetables. Reserve a little garlic to sprinkle on top of the vegetables before serving (as a decorative element).
- 8
Step 8
8. After mixing all the vegetables, dress them with olive oil and sprinkle with parsley.
- 9
Step 9
9. This is how the roasted vegetable salad will look when ready.