Prepare the ingredients. Vegetables, my. Carrots clean.

Turn on the oven at 180C. Sent to grate the eggplant, peppers, onions in the husk. After 20 minutes flip. Cooking time approximately 30 minutes. Depends on the size of the vegetables and the oven. The eggplant should be soft but not like dried banana )), the skin of the peppers will swell and it will be good to move away from the pulp, the bow can let the juice. Although I once came across a pepper that is absolutely not clean. You can also bake small squash, I didn't have.

Carrots, cut into large cubes. I got the rings, maybe the carrots are young and small. In a saucepan 2 tbsp of butter and sent to the fire. Carrots saute for about a minute. Add a pinch of salt and black pepper.

Add wine mixed with honey (you can substitute water with wine vinegar and honey, and sugar). The wine should cover the carrots. And leave to languish on low heat for half an hour until the liquid evaporates. I like it when the carrots are hard, if you like very soft, then add water and cook until soft.

Tomatoes we scald with boiling water and remove the skins. Eggplant I prepared the first 25 minutes (in the oven left the onions and peppers), cleared hot. The skin is easily removed. Cut into cubes the tomatoes and eggplant and put in a pan.

While cut the vegetables, turning peppers. Peel and remove the seeds with the stem. The inside of the pepper juice that we ship is also in the salad. Pepper cut into cubes.

That's the beauty. Carrots, too, just prepared. Salt and pepper until the vegetables are hot, so they are better soaked.

So, came the bow. It was soft and juicy. Carefully cleaned, maybe it is very hot. Cut into large "petals". Add gender tsp salt, 1 tsp sugar, half tsp of vinegar and a tablespoon of oil. Mix and leave to marinate for 5 minutes.

It remains only to mix bring to taste with spices, garlic and season with sunflower or olive oil. Add greenery. Here it came "hungry" and a photo report on this end))) Kids don't like greens yet, so not so colorful, but no less delicious! If you stand salad in the fridge for an hour, the vegetables become crunchy. And the impression of fresh vegetables. Bon appetit!