Such a La carte snacks are served at almost every holiday table. Everyone loves them. Both men and women to taste. Delicate, spicy, slightly tangy. Conveniently, they are made before the holiday, the night becomes only tastier. On the table look festive and bright.
| Prep Time | 3 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 pieces Zucchini
- 3 pieces Eggplant
- 4 pieces Bulgarian peppers red and yellow
- 3 pieces Tomatoes
- 3 cloves garlic
- 400 gram Feta
- 1 bunch Basil
- 3 tablespoons olive oil
- Salt
- Black pepper
Ingredients
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Instructions
- Cut eggplant slices, add salt (1 tsp salt) and leave for half an hour to remove bitterness.
- Then wash the eggplant from salt, dry and fry in olive oil. No frying. Put on paper towels to remove excess oil.
- Zucchini cut into slices.
- Fry in olive oil (also do not fry). Put on paper towels to remove excess oil.
- Sprinkle the bell pepper with oil and bake in a preheated 200 degree oven. Then to remove in package. To remove the skin.
- Cut into strips.
- Feta cheese mash with a fork, add the garlic passed through the press and finely chopped Basil leaves. If cheese curd add salt.
- In the mold to spread vegetables layer by layer in any order, spread each layer of cheese mass.
- Top layer of tomatoes cut into cubes. Pepper with freshly ground black pepper. Put it in the fridge for a few hours. Better for tonight. Bon appetit!
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