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Print Recipe
Salad of Roasted Vegetables Recipe
Spanish dish of baked vegetables. Perfect for those who want to lose weight. It can be served as a side dish to meat or as a separate dish, cold or hot.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Bake the eggplant, red pepper and onion completely in the oven for 30 minutes. T 200*, cool, peel and divide into thin strips with your hands, cut the baked onion. Shake 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. T 200*, cool, peel and divide into thin strips with your hands, cut the baked onion. Shake the olive oil with vinegar and salt, pour over the vegetables.
  2. For a salad or cold appetizer, serve with herbs. You can complement any cold appetizer-combined with all products.
    For a salad or cold appetizer, serve with herbs. You can complement any cold appetizer-combined with all products.

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