Vegetable Salad with Stewed Peppers
Salads • Author's
Description
Vegetable salad with stewed peppers
Ingredients
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Marinated cherries 15 pieces
- Scallions 5 oz
- Garlic 1 clove
- Cucumbers 2 pieces
- Cilantro to taste
- Fresh basil leaves to taste
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Cut the eggplant in half lengthwise, then slice each half into medium wedges. Fry them, along with the peppers, on both sides until golden brown, then place on a paper towel to drain excess fat.
Step 2
Cut the cherry tomatoes into quarters. Coarsely chop the cucumbers.
Step 3
Place all the ingredients in a salad bowl without mixing, to avoid excess juice.
Step 4
Add the coarsely chopped herbs and garlic. Season with salt and pepper to taste, and drizzle with balsamic vinegar. Gently mix the contents of the salad bowl using two spoons.
Step 5
Cut the peppers into medium-sized squares. Fry them in olive oil until golden brown for 5-7 minutes, then set aside.
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