This is my favorite vegetable garnish that I cook in summer and winter. It intertwines the tastes of different vegetables. This garnish always goes with a BANG, and when it is cooked in the kitchen is a delicious smell. You can cook with fresh and frozen vegetables. I present to Your attention the winter version. In summer, cooked with fresh vegetables, it is even tastier. Tasty, both hot and cold.
First I want to say a few words about the composition of the dish. Every time I cook it, the composition of vegetables is different - what is in the refrigerator or at hand. You can add cabbage, green beans, mushrooms or other vegetables. In summer, when vegetables are cheap, there are no problems at all. But for the winter version, which I want to show today, I specially freeze cut into half-rings zucchini and eggplant, sliced tomatoes and large squares of bell pepper. Mandatory ingredients are potatoes, zucchini or eggplant, bell pepper, garlic, carrots and preferably tomato. Cauliflower, mushrooms and broccoli usually buy frozen
Cut potatoes into thin pieces, put in a deep bowl, add salt and a little vegetable oil. I usually take the sunflower oil and add a little olive oil.
Spread the potatoes on a baking sheet so that each piece lay separately.
In the same bowl spread zucchini, salt to taste, add vegetable oil.
Zucchini spread on a baking sheet with potatoes.
With eggplants do the same as with zucchini: salt to taste, add vegetable oil.
And spread on a baking sheet.
Garlic cut into plates.
Lay on top of potatoes, zucchini and eggplant.
The remaining vegetables salt, add vegetable oil and mix in a bowl.
Spread on a baking sheet on top.
Top lay out the slices of tomatoes and send in the oven for 30-40 minutes. Readiness is determined by the readiness of potatoes.
Remove from oven. Shift into a bowl and mix to give the vegetables soak in each other's juices. At this stage, if you feel that the dish is unsalted, you can add salt. At the same time, the longer the garnish is soaked before serving, the tastier it becomes. You can serve it both cold and hot. As an independent light dish, or as a side dish to meat dishes.