27.07.2020
13
Recipe information
Cooking:
1 d. 16 hour
Servings per container:
6
Complexity:
Easy
Calorie content:
44678.01
Carbohydrates:
3649.7
Fats:
2964.81
Squirrels:
1686.23
Water:
6478.59
Ingredients
Title Value
1. Zucchini 350 Column
2. Eggplant 350 Column
3. Cherry tomatoes 350 Column
4. Bulb onions 350 Column
5. Garlic 3 clove
6. Basil 15 Column
7. Olive oil 0.5 Art.
8. Balsamic Vinegar 2 art. l
9. Thyme 2 twig
10. Salt 1 Tsp
Cooking

1. Stage

First of all, prepare a marinade for vegetables. Combine garlic, vinegar, olive oil, chopped thyme leaves, and salt. Take a small eggplant and zucchini to make a salad. Zucchini and eggplant, cut in half or 4 pieces lengthwise, cut the onion into thick rings. Pickle the vegetables in half the marinade, leave for 5-10 minutes.

2. Stage

In the remaining half of the marinade, add the basil and beat everything in a blender.

3. Stage

Fry zucchini and eggplant on an open grill until golden brown.

4. Stage

Grill onions and tomatoes, but use a small grid.

5. Stage

Put all the vegetables in equal amounts on a plate and pour the sauce before serving.

6. Stage

Bon Appetit!!!

7. Stage

Grilled Ratatouille vegetable salad turns out incredibly aromatic and tasty, such a salad is perfect for barbecue, any meat on the grill, as well as fish. Cooking is not too difficult, the salad will be delicious in a warm and cold form.