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 Salad of baked Vegetables Recipe
A Spanish dish of baked vegetables. Ideal for those who want to lose weight. It can be served as a side dish to meat and as an independent dish, both cold and hot.
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Special Food Dishes
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Bake eggplant, red pepper and whole onion in the oven for 30 minutes. Temperature 200 *, cool, peel and divide by hand into thin strips, cut the baked onion. Whisk the olive oil with vinegar and salt and pour over the vegetables.
    Bake eggplant, red pepper and whole onion in the oven for 30 minutes. Temperature 200 *, cool, peel and divide by hand into thin strips, cut the baked onion. Whisk the olive oil with vinegar and salt and pour over the vegetables.
  2. To serve salads or cold appetizers with herbs. You can complement any cold snack-combine with all products.
    To serve salads or cold appetizers with herbs. You can complement any cold snack-combine with all products.
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