Description
Baked vegetables are good and delicious, either on their own or as a side dish. This salad is easy to prepare at the picnic or at the cottage. And for variety you can add to the salad sauce.
Ingredients
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Zucchini
300 g
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Pepper
300 g
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Tomato
300 g
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Onion
150 g
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Salt
-
Olive oil
2 Tbsp
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Lemon juice
1 tsp
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Flour
1 tsp
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Garlic
1 tooth
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Tabasco
0.5 tsp
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Paprika sweet
0.5 tsp
Cooking
Zucchini wash, dry, cut medium slices, sprinkle with lemon juice.
Cook the vegetables will turn on the grid-grill Forester. Preheat the grill on the grill, lay out a plate of zucchini and fry with 2 sides until cooked.
Tomatoes wash, dry and cut circles. Place on the grill and fry on the grill until tender. Baked vegetables after removing from the grill, immediately cut into arbitrary slices and put in Cup.
Peeled onions cut in medium rings. Washed and dried, the pepper cut in half, remove the seeds and stalk and cut into plates. Arrange the onion and pepper on grill and bake until ready.
Prepare the sauce. In a small saucepan, heat olive oil, small portions to enter the flour, stirring constantly to avoid lumps. Add the garlic (passed through press), paprika, Tabasco sauce, lemon juice. Add salt and remove from heat.
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