Salad with Pumpkin and baked Vegetables Recipe
And again, a pumpkin is a real decoration of the autumn table! Very tasty and healthy autumn salad. I liked it so much that I cooked several times in one week.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Bake the vegetables in the oven at 200 degrees for about 40 minutes. If the eggplant is large, it is better to cut it in half lengthwise. Readiness can be determined by the dark spot on the skin of the pepper.
  2. Put the hot pepper and eggplant in a bag and tie it until it cools down, so that it is easier to remove the peel later.
  3. Baked vegetables (peppers and eggplants), peel, cut into strips, tomato cubes.
  4. For dressing, mix olive oil and lemon juice, soy sauce. With unagi sauce, the dressing will be even tastier.
  5. We put lettuce leaves in the middle of the plate, season, put pepper, eggplant, tomato on the sides. Put the pieces of baked pumpkin on the leaves, sprinkle the pumpkin with a teaspoon of cream cheese. Garnish with balsamic sauce and serve.
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