Very simple and healthy salad of roasted vegetables will decorate any table or picnic.
|Cooking time 50 minutes||Number of servings 4|
In a pan pour very little water. Prepare the vegetables for roasting: tomatoes prick with a fork and put in the oven at t 200 degrees, after 20 minutes, the peppers and tomatoes will take out and the eggplants will leave another 15 minutes.
The vegetables are ready and have cooled.
Remove them from the skin and cut.
Wash the cilantro and chop. Crush the garlic with lemon to get 1 tsp of zest and squeeze some juice, all add to the vegetables and stir.
Add salt and pepper and give a little brew. The salad is ready. Bon appetit!