A fragrance dish
By VicentaLakin
Who says there's a shortage of vegetables for the wonderful barbecue season
Recipe Recommendations
- sweet corn 2 pieces
- bell pepper one
- zucchini 1 piece
- eggplant 1 piece
- cherry tomato
- garlic cloves 3 petals
- rosemary 3 branches
- thyme 3 branches
- olive oil 15ML
- salt 2 teaspoons
- pepper 2 teaspoons
- Accompanied with yogurt dipping sauce 1 small disc
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for A fragrance dish
1
(b) The availability of key materials
2
Cut off the hard ends of the corn, cut to easy-to-eat size, and boil for 15-20 minutes in open water with a small amount of salt
3
(b) Lightcage peppers, pepper seeds in the form of bowls, tomato washing in half, and scabs and eggplant washing in reserve
4
(b) Plug in the lanterns with centipede, rosemary, and greasy garlic, with salt and pepper and with a little olive oil
5
(b) Placing sauerkraut, eggplant chips, tomatoes in large bowls, with olive oil, coarse centipedes, rosemary, garlic and salt and pepper sauce
6
The oven is preheated to 160 degrees, and the pickled vegetables, lantern pepper and corn are placed in the oven for 12 to 18 minutes; after they are removed from the oven, salt and pepper powder are distributed and provided with yogurt sauce。A fragrance dish Make Tips
Just pick fresh vegetables。