Grilled mixed vegetable salad

Grilled mixed vegetable salad

Introduction:

"In Europe, apart from French cuisine, Italian and Spanish cuisine are the most important. They are just like Chinese snacks, and there are many kinds of them. Moreover, in these two countries, there are many local dishes. Let's not think about big dishes for the time being. It's not practical to make them with the existing conditions. Many important raw materials can't be bought in China. It's not like making them with substitutes! So let's choose some simple ones! Today, we offer baked vegetables. The materials are very easy to buy, and it's easy to make. This is an idyllic dish. There is no meat in it. It's pure vegetable. It's called "roast mixed vegetable salad". With this dish, I wish Spain a great success

Production steps:

Step 1: 100g red, yellow and green sweet pepper, 100g cucumber, 150g eggplant, 5 lettuce leaves, 20g garlic, 25g onion, 20g olive oil, 0.5g thyme, salt and black mustard.

Step 2: put half of the red, yellow and green peppers on the grill, cut the cucumber into 1cm thick slices and put them on the grill, then cut the eggplant half on the grill and put it on the grill.

Step 3: bake at 200 ℃ for 20 minutes and take out.

Step 4: Smash garlic and chop into pieces. Cut onion into pieces and set aside.

Step 5: take out the roasted vegetables, tear off the skin of the sweet pepper by hand, and put it in the cooking basin.

Step 6: put the garlic and onion into the pot.

Step 7: sprinkle some thyme on it.

Step 8: Sprinkle the vegetables with chopped pepper.

Step 9: Sprinkle with olive oil.

Step 10: mix the vegetables with a spoon, marinate for 15 minutes and remove.

Step 11: cut the pickled vegetables into large pieces with a knife.

Step 12: cut well and fry in a pan. Season with salt.

Step 13: wait until the garlic and onion fried flavor, you can take out the code plate on the table.

Materials required:

Color pepper: 100g each

Cucumber: 100g

Eggplant: half 150 grams

Lettuce leaf: 5 pieces

Garlic: 20g

Onion: 25g

Olive oil: 20g

Thyme: 0.5g

Salt, black mustard shreds: appropriate amount of each

Note: features: beautiful color, original flavor, scorched taste, fresh, smooth and tender, appetizer before meal, rich nutrition. Tips: fresh eggplant and zucchini can also be used. 2. It's better to use fresh thyme vanilla. If you don't have it, you can use dry one. Just a few grains can improve the taste. If you have more, it's not delicious. 3. All kinds of fungi can also be baked, which needs to bring some sauce to the table.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other