| Cook Time | 80 minutes |
| Servings |
Ingredients
- 1 piece Zucchini
- 1 piece Eggplant
- 1 piece Bulgarian pepper
- 2 pieces Tomato
- 1 piece Onion
- 5 cloves Garlic
- 2 tablespoons Soy sauce
- 1/2 tablespoon Vinegar balsamic
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 3 tablespoons Vegetable oil
- 2 tablespoons Ketchup
- 1 piece Carrot
- Greens dill, coriander, to taste
- Pepper red hot to taste
Ingredients
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Instructions
- Young zucchini and eggplant cut into cubes. If you are afraid that the eggplant will be bitter, then cut off the skin.
- Wash vegetables, clean. Onions and bell peppers cut into cubes, hot pepper straws.
- Carrots are cut into small cubes or strips, tomatoes are diced.
- Put all the vegetables in a large bowl, add the chopped garlic, salt, sugar, soy sauce, ketchup, vegetable oil, vinegar. Mix everything.
- Put everything in the sleeve. Tie (fasten the ends). In some recipes, it is written that it is enough to put it in the sleeve and shake it. But I do this. The sleeve is not pierced, I believe that it is not sealed as it is. Put the sleeve on a baking sheet, put in the oven, bake at 190 degrees for 1 hour.
- Take out the sleeve with vegetables. They can be served immediately as a hot side dish. But I love these vegetables as a cold appetizer, a completely different taste.
- Serve the appetizer chilled. When serving, sprinkle with chopped garlic and herbs, I have dill and coriander.
- Bon Appetit!
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