Salad of roasted eggplants and zucchinis
Description
The recipe won't take much time. This salad is especially delicious during the vegetable season—you can add not only roasted eggplants and zucchini, but also bell peppers. Use sweet onion varieties, such as Sterling or red Crimean onion; they pair perfectly with the other vegetables in the salad. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel the onion and garlic, wash all the vegetables and herbs, and dry them.
- 2
Step 2
Slice the zucchini and eggplant into 1/2-centimeter thick rounds. Line a baking sheet with parchment paper, arrange the vegetables on it, lightly brush them with olive oil, and place in a preheated oven at 180 degrees under the top broiler for 15 minutes.
- 3
Step 3
Let the vegetables cool slightly, slice them into convenient pieces, and transfer to a deep bowl.
- 4
Step 4
Slice the onion into half-rings, cut the tomatoes into quarters or wedges, and add them to a bowl. You can either press the garlic using a garlic press or chop it coarsely, so it's easy to pick out and discard for those who enjoy its aroma but not its taste.
- 5
Step 5
Add chopped fresh herbs last, season with salt and pepper to taste, pour in some flavorful olive oil and a little wine vinegar. Soy sauce also works excellently in the dressing.
- 6
Step 6
Thoroughly mix the salad and serve immediately.
- 7
Step 7
The juicy, tasty, and healthy salad is ready.