Vegetable Pyramids in the Oven
Description
It's suitable both for holidays and everyday meals. This bright, tasty, and aromatic appetizer is easy to make and doesn't require special culinary skills. It works well on the table on weekdays and holidays. It's delicious both warm and cold. The order of the vegetables can be any; just don't put the tomatoes at the very bottom. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making vegetable pyramids.
- 2
Step 2
Wash the zucchini and eggplant and slice into 1-centimeter-thick rounds.
- 3
Step 3
Peel the onion. Wash the onion and tomatoes. Cut them the same way as the eggplant and zucchini.
- 4
Step 4
Peel the garlic and chop it finely.
- 5
Step 5
Assemble the pyramid in the following order: zucchini, salt, several rings of onion, eggplant, salt, a little garlic, tomato, and zucchini again.
- 6
Step 6
Pour sunflower oil into the pan and arrange the pyramid shapes.
- 7
Step 7
Bake the pyramids in an oven preheated to 180 degrees for 25–30 minutes. Then sprinkle with grated cheese.
- 8
Step 8
Return to the oven for a few more minutes so the cheese melts.
- 9
Step 9
The oven-baked vegetable pyramids are ready. Serve as an appetizer warm or cold.