Grilled vegetables are easy, but very tasty and healthy. They are delicious on their own, not just as a side dish. I think there will be many fans of this salad! What can I say about the taste? It's just amazing, that's all! We recommend adding salt before serving, add salt to the dried vegetables on the grill.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Eggplant
- 1 piece Zucchini
- 1 piece Bulgarian pepper
- 10 pieces Champignons
- 1/2 teaspoons Rosemary (dry)
- 5 tablespoons Sunflower oil
- 1 teaspoon Salt (sea)
- 1 piece Lemon
- 10 pieces Cherry tomatoes
- Greenery (for decoration)
Ingredients
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Instructions
- Eggplant and zucchini cut into circles, not thick and not too thin.
- Peel sweet peppers from seeds and partitions, cut into slices. Wipe the mushrooms with a clean cloth, cut in half.
- Mix lemon juice with sunflower oil, add rosemary.
- Whisk with a whisk.
- Mix vegetables (tomatoes not to put) in a large bowl, pour marinade. Leave to marinate for at least 30 minutes. Stir occasionally so that the vegetables are evenly marinated.
- Fry all the vegetables in turn on the grill.
- And mushrooms, except tomatoes.
- Place the grilled vegetables on a baking sheet. Chop the tomatoes with a fork. Sprinkle with the marinade in which the vegetables and mushrooms were marinated. Put in a preheated 200 degree oven for 10 minutes.
- Place on a platter, add salt to taste, sprinkle with chopped herbs and serve.
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