Baked Vegetable Salad Recipe
Salad of baked seasonal vegetables, to which soft cottage cheese is added. The crunchy unusual popcorn perfectly matches the tenderness of cheese and baked vegetables.
  1. Cut the eggplant into slices of about 1 cm, salt, leave for 15 minutes. Then lightly grease with vegetable oil and bake in any convenient way. I baked it in an electric grill.
  2. We bake Bulgarian pepper in the oven, turning it regularly, until it turns brown. (I usually put foil on a baking sheet, so that the resulting juice does not bake) We put the baked pepper hot in a plate, tightly cover it with polyethylene and cool it completely. Remove the skin from the cooled pepper and cut into strips.
  3. Prepare our dressing by mixing all the ingredients properly.
  4. Ready-made vegetables smear with a brush dressing and leave to marinate for 20-30 minutes.
  5. Let’s make buckwheat popcorn. To do this, we will smear a thin layer of a frying pan with a thick bottom, heat it up. Pour the buckwheat, and with constant stirring, fry until the seeds begin to burst. When about 2/3 of the seeds burst, you can finish. Caution! buckwheat popcorn is spicy, and can hurt the delicate mucous membrane of the mouth.
  6. Finely chop the greens, and begin to collect our salad on a plate for serving. Spread the vegetables in a pile, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle the buckwheat popcorn on top.

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