In Europe, in addition to French cuisine, there are Italian and Spanish cuisine. They are just like China snacks, with a wide variety of varieties. Moreover, when you visit these two countries, there are many dishes with local characteristics.
Let's forget about big dishes for the time being. It is unrealistic to make them with existing conditions. Many important raw materials cannot be purchased domestically. If we use substitutes to make them, it will be different! So let's pick something simple!
Today, the one we offer is roasted vegetables. The ingredients are easy to buy and easy to make. This is an idyllic dish with no meat in it and is vegan. It is called a "grilled assorted vegetable salad". With this dish, I wish the Spanish team success immediately!
Grilled assorted vegetable salad
By ShannonKuhic
Recipe Recommendations
Steps for Grilled assorted vegetable salad
1
100 grams of red, yellow and green bell peppers, 100 grams of cucumber, 150 grams of half of eggplant, 5 pieces of lettuce leaves, 20 grams of garlic, 25 grams of onions, 20 grams of olive oil, 0.5 grams of thyme, salt, and shredded black beard.
2
Put half of red, yellow and green bell peppers on the grill, cut cucumber into 1-cm thick slices and place them on the grill, cut half of the eggplant on it twice and place it on the grill.
3
Bake at 200 degrees for 20 minutes and remove.
4
Beat the garlic and chop into diced pieces, cut the onions into diced pieces, and set aside.
5
Remove the roasted vegetables, tear off the skin of the bell pepper with your hands, and place it in the cooking bowl.
6
Put the garlic and chopped onions in a bowl.
7
Sprinkle with a few grains of thyme on top.
8
Sprinkle chopped pepper into the vegetables.
9
Sprinkle with appropriate olive oil.
10
Use a spoon to mix well the vegetables, marinate for 15 minutes and remove.
11
Use a knife to cut the marinated vegetables into large pieces.
12
After cutting, place in a pan and fry, season with salt.
13
Wait until the garlic and onions are fragrant, take out the tray and serve it.Grilled assorted vegetable salad Make Tips
Features: Beautiful color, authentic flavor, charred aroma, fresh and tender, appetizing starter, nutritious. Tips: 1. Use fresh vegetables; long eggplants and zucchini can also be used. 2. Fresh thyme is better, but dried can be used if not available; a pinch is enough to enhance the flavor, too much will not taste good. 3. Various mushrooms can also be roasted, but they need to be served with some sauce.