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Print Recipe
Salad of roasted Vegetables Recipe
A salad of baked seasonal vegetables with soft curd cheese added to it. Crunchy unusual popcorn perfectly matches the tenderness of cheese and baked vegetables.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Products that we will need.
    Products that we will need.
  2. Cut the eggplant into slices about 1 cm, salt, and leave for 15 minutes. Then lightly lubricate the Rast. butter and bake in any convenient way. I baked it in an electric grill.
    Cut the eggplant into slices about 1 cm, salt, and leave for 15 minutes. Then lightly lubricate the Rast. butter and bake in any convenient way. I baked it in an electric grill.
  3. Bake the bell peppers in the oven, turning them regularly, until they turn brown. (I usually put foil on a baking sheet, so that the resulting juice is not baked) we put the Baked pepper hot in a plate, close it tightly with polyethylene and completely cool it. With the cooled pepper, remove the skin and cut into strips.
    Bake the bell peppers in the oven, turning them regularly, until they turn brown. (I usually put foil on a baking sheet, so that the resulting juice is not baked) we put the Baked pepper hot in a plate, close it tightly with polyethylene and completely cool it. With the cooled pepper, remove the skin and cut into strips.
  4. Prepare our dressing by mixing all the ingredients properly.
    Prepare our dressing by mixing all the ingredients properly.
  5. Brush the finished vegetables with the dressing and leave to marinate for 20-30 minutes.
    Brush the finished vegetables with the dressing and leave to marinate for 20-30 minutes.
  6. Let's make buckwheat popcorn. To do this, smear a thin layer of frying pan with a thick bottom, warm up. Pour the buckwheat, and with constant stirring, fry until the grains begin to burst. When about 2/3 of the seeds burst, you can finish. Caution! buckwheat popcorn is sharp, and can injure the delicate mucous membrane of the mouth.
    Let's make buckwheat popcorn. To do this, smear a thin layer of frying pan with a thick bottom, warm up. Pour the buckwheat, and with constant stirring, fry until the grains begin to burst. When about 2/3 of the seeds burst, you can finish. Caution! buckwheat popcorn is sharp, and can injure the delicate mucous membrane of the mouth.
  7. Finely chop the greens, and begin to collect on a plate for serving our salad. Spread a pile of vegetables, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle with brown popcorn on top.
    Finely chop the greens, and begin to collect on a plate for serving our salad. Spread a pile of vegetables, sprinkle with herbs, pour the dressing, spread the cheese and sprinkle with brown popcorn on top.

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