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.
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
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.
  2. As a salad or cold appetizer, serve with herbs. You can complement any cold snack-combine it with all products.
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