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Print Recipe
Salad with baked Vegetables Recipe
Today I cooked a casserole of chicken liver. And it made the salad of baked vegetables. Nice and delicate salad. Vegetables with a light crunch, for lovers of soft vegetables baking time increased by a couple of minutes.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Eggplant, pepper cut into large. Tomato's intact. Microwave oven 5 min.
    Eggplant, pepper cut into large.
Tomato's intact.
Microwave oven 5 min.
  2. After 5 minutes the pepper and tomato remove. Vegetables cut into sectors and place them in a bowl. Eggplants continue to roast for another 2 min.
    After 5 minutes the pepper and tomato remove. Vegetables cut into sectors and place them in a bowl.
Eggplants continue to roast for another 2 min.
  3. In 2 minutes to get the eggplant. Divide each slice in half.
    In 2 minutes to get the eggplant. Divide each slice in half.
  4. Add vegetable dressing, garlic.
    Add vegetable dressing, garlic.
  5. Well mix.
    Well mix.
  6. Pour in the oil and stir. Can be allowed to infuse for 10 minutes.
    Pour in the oil and stir. Can be allowed to infuse for 10 minutes.

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