Warm salad of baked and fresh vegetables
4 servings
60 minutes
Warm salad of roasted and fresh vegetables is a true reflection of Crimean cuisine, where the freshness of ingredients combines with the deep, rich flavors of roasted vegetables. Eggplants, zucchini, and peppers acquire a tender texture and a light smoky note after roasting, while fresh tomatoes, greens, and onions add brightness and juiciness. A pinch of cumin and vegetable spices enhances the aroma, while sunflower oil adds softness. This salad is not just a dish but a harmony of summer warmth and Mediterranean motifs.
1
Prepare the necessary vegetables.
2
Prepare eggplant, zucchini, and pepper for baking.
3
Cut the eggplant and zucchini crosswise into several pieces, prick the pepper with a fork or knife, salt it, and season with your favorite spice.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Sweet pepper (capsicum): 2 pieces
- Salt: to taste
- Vegetable seasoning: to taste
4
To prevent the vegetables from burning, pour a little water into the baking tray and bake in the oven for 30 minutes at 180 degrees.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Sweet pepper (capsicum): 2 pieces
5
Take the cooked vegetables, they should not fall apart, their readiness should be al dente. Let them cool a bit.
6
Prepare raw vegetables and greens.
7
Cut the baked vegetables and tomato into large pieces.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Pink tomatoes: 1 piece
8
Chop the onion and greens to a convenient consistency.
- Onion: 1 head
- Cilantro: 5 sprig
- Parsley: 5 sprig
- Dill: 5 sprig
9
Combine all baked and fresh vegetables and herbs with onion in a bowl, add cumin and your favorite spices (lemon pepper can also be used), as well as salt.
- Cumin (zira): to taste
- Vegetable seasoning: to taste
- Salt: to taste
10
Mix the salad and dress it with oil to taste.
- Unrefined sunflower oil: to taste
