Salad from baked vegetables can be made as in a city apartment, cooking vegetables in the oven, and at the cottage or at a picnic, using a brazier for this purpose. Both variants will be considered below, and we will offer the two best recipes for such a dish.
Warm vegetable salad baked in the oven
Ingredients:
- zucchini - 290 g;
- peppers sweet Bulgarian - 190 g;
- tomatoes - 380 g;
- Fennel tuber - ½ pcs .;
- olive oil - 40 ml;
- lemon thyme - 2 tsp.
For refueling:
- olive oil - 55 ml;
- fresh lemon juice - 15 ml;
- garlic tooth - 1 piece;
- a pepper of chili pepper - ¼ piece;
- salt stone - to taste.
Preparation
Before baking in the oven, vegetables should be thoroughly washed, wipe dry and cut. Zucchini crushed mugs to a thickness of one centimeter, and peppers are Bulgarian, fennel and tomatoes with longitudinal segments. We put the ingredients in a baking dish or simply on a baking sheet, after which we pour them with olive oil, tear off the lemon thyme and send it to bake in the oven heated to 205 degrees for twenty minutes.
During this time we will prepare the gas station. We squeeze the peeled garlic denticle into the bowl, add lemon juice and olive oil there. We also chop the chili into a dressing. Pretty stir all the ingredients with a halo and pour the resulting mixture of ready-baked slightly cooled vegetables, add salt to taste, mix and serve to the table immediately, while warm.
Salad from vegetables baked on a grill - recipe in Armenian
Ingredients:
- eggplant - 490 g;
- peppers sweet Bulgarian - 190 g;
- coriander or parsley - 1 small bundle
- olive oil - 45 ml or to taste;
- lemon juice fresh - 15 ml or to taste;
- garlic teeth - 2-3 pcs .;
- salt stone - to taste.
Preparation
For salad in Armenian, we bake vegetables on the grill. To do this, wash the washed fruits on a grill or string on a skewer and stand over the coals until soft. On readiness, immediately put the fruit for a while in the bowl with cold, slightly salted water, then take it out and easily remove the skin. The resulting pulp of eggplant and pepper is cut into large slices, laid in a bowl, which is also added finely chopped cilantro or parsley, and also squeezed peeled garlic teeth. We fill the vegetable mass with a mixture of olive oil without aroma and lemon juice, add salt to taste, mix and immediately serve to the table.