•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Salad with Pumpkin and baked Vegetables Recipe
And again pumpkin is the real Queen of the autumn table! Very tasty and healthy autumn salad. I liked it so much that I cooked several times in one week.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Vegetables bake in the oven at 200 degrees for about 40 minutes. If the eggplant is large - better cut in half lengthwise. Readiness can be determined by a dark spot on the skin of pepper.
    Vegetables bake in the oven at 200 degrees for about 40 minutes. If the eggplant is large - better cut in half lengthwise. Readiness can be determined by a dark spot on the skin of pepper.
  2. Hot pepper and eggplant put in a bag and tie until cool, so that the peel is easier then removed.
    Hot pepper and eggplant put in a bag and tie until cool, so that the peel is easier then removed.
  3. Baked vegetables (pepper and eggplant) clean cut into strips, tomato cubes.
    Baked vegetables (pepper and eggplant) clean cut into strips, tomato cubes.
  4. For refueling mix olive oil and lemon juice, soy sauce. With unagi sauce dressing will be even tastier.
    For refueling mix olive oil and lemon juice, soy sauce. With unagi sauce dressing will be even tastier.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of