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 Salad of Roasted 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 or as an independent dish, cold or hot.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Bake the eggplant, red pepper and onion completely in the oven for 30 minutes. Preheat to 200 *, cool, peel and divide by hand into thin strips, cut the baked onion. Whisk the olive oil with vinegar and salt, pour over the vegetables.
    Bake the eggplant, red pepper and onion completely in the oven for 30 minutes. Preheat to 200 *, cool, peel and divide by hand into thin strips, cut the baked onion. Whisk the olive oil with vinegar and salt, pour over the vegetables.
  2. As a salad or cold appetizer, serve with herbs. You can complement any cold snack-combine it with all products.
    As a salad or cold appetizer, serve with herbs. You can complement any cold snack-combine it with all products.
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