Warm salad of roasted vegetables
Warm vegetable salad - it's easy in cooking diner dish, the ingredients of which are fried in vegetable oil in a frying pan. Of course, in addition to fresh herbs, which add to its original form without any heat treatment. Salad of roasted eggplant, sweet peppers and tomatoes is necessary to bring to the table immediately after preparation (this is the most delicious version) or the warm up before use. Albeit in the form of a cold dish will not leave you indifferent.
Lovers of good nutrition, of course, a recipe for vegetable salad of eggplant will not appreciate, because he is too fat and high-calorie due to roasting vegetables, but occasionally treat yourself to such delicacy as possible.
Warm salad of eggplant, peppers and tomatoes - Step by Step
Eggplant wash and slice layers. And it can be sliced, still then you cut them. Season with salt.
Fry the eggplant over high heat on both sides, the pre-loading of oil in a frying pan.
Grilled eggplant can be laid out in a bowl or on a paper towel to excess oil is gone.
Sweet peppers, clean from the internal seeds and cut into rings.
Fry also on each side until lightly browned. If necessary, remove excess oil way above.
Warm roasted eggplant cut into strips and transfer to a dish with chopped herbs.
Ripe tomatoes cut into medium slices and fry in oil.
Add to the bowl with other vegetables pepper.
If desired, add the salad still vegetable oil or replace it with soy sauce in the same proportion.
At the end, add the lightly fried red tomatoes in oil and salt to taste only.
Snack salad of roasted vegetables is ready. Serve preferably warm and fresh.
All the complexity of the preparation of dishes is just what you need to fry vegetables, and how much time it will take will also depend on the number of products and on in what fire and what you'll be toast. But overall, the average time is about 20-30 minutes.