Baked Vegetable Appetizer
4 servings
50 minutes
Baked vegetable appetizer is a true embodiment of simplicity and flavor. This recipe has roots in Russian cuisine, where fresh seasonal vegetables always held a central place on the table. Eggplants, peppers, tomatoes, and onions baked until soft acquire a rich aroma, while garlic dressing with balsamic vinegar highlights their natural sweetness. The lightness of parsley adds freshness and makes the dish even more appetizing. This appetizer is versatile: it works well as a light side dish, a standalone meal, or an accompaniment to meat. Perfect for summer gatherings when you want to enjoy the natural flavors of fresh vegetables. Served chilled, it makes a refreshing addition to any dinner.
1
Prepare all the necessary ingredients.
2
Pierce the eggplants with a fork.
- Eggplant: 3 pieces
3
Place the eggplant, pepper, tomato, and onion in a baking dish.
- Eggplant: 3 pieces
- Tomatoes: 2 pieces
- Onion: 1 piece
- Bell pepper: 100 g
4
Bake in an oven preheated to 200 degrees for 20 minutes.
5
Peel all the vegetables.
- Eggplant: 3 pieces
- Tomatoes: 2 pieces
- Onion: 1 piece
- Bell pepper: 100 g
6
Cut into cubes.
7
Transfer to a bowl.
8
Chop the garlic.
- Garlic: 3 cloves
9
Add garlic, balsamic vinegar, and salt to the olive oil.
- Olive oil: 40 ml
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
10
Mix
11
Chop the parsley.
- Parsley: 1 bunch
12
Add parsley and dressing to the vegetables.
13
Mix and serve.
