Salad-Appetizer of Pickled Vegetables “Summer mix” Recipe
I propose to diversify the summer menu with another recipe that combines the maximum of summer vegetable gifts. Spicy salad will delight you with a variety of colors and taste!
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Instructions
  1. Disassemble the cabbage into inflorescences. Pepper is better cut into strips. Sprinkle the eggplants with salt and leave for 30 minutes. Then the juice is drained from them, washed and dried with a towel. If the zucchini has a thick skin, cut it.
  2. On a very small amount of vegetable oil, we lightly fry our blanks in turn. Eggplants are generally better to bake.
  3. Do not fry tomatoes! We’ll add them raw.
  4. Put all the fried vegetables in a deep salad bowl, mix.
  5. Garlic is passed through a press and added to a mixture of salt, pepper, vinegar and water.
  6. Then add the herbs and mix well again, let stand for about an hour and you can serve.
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