Warm Salad of Roasted Eggplant and Zucchini
Appetizers • Serbian
Description
Enjoy your meal!
Ingredients
- Garlic 3 cloves
- Eggplant 1 piece
- Zucchini 1 piece
- Bell pepper 1 piece
- Serbian Feta Cheese 1 piece
- Cherry Tomatoes 6 pieces
- Vegetable Oil 3 tablespoons
- Dried Rosemary to taste
- Dried Oregano to taste
- Dried marjoram to taste
- Salt a pinch
- Mixed Ground Peppers ⅓ teaspoon
Step-by-Step Guide
Step 1
Cut the eggplant into 2x2 cm cubes, sprinkle with salt, and let it sit until excess liquid is released, then squeeze out the liquid. Cut the zucchini and bell pepper into 2x2 cm cubes as well. Preheat the oven to 480°F.
Step 2
Crush the peeled garlic cloves with the flat side of a knife and place them at the bottom of a ceramic baking dish. Add vegetable oil, dried herbs, and the chopped vegetables, mix, and place in the preheated oven for 15 minutes. You can check and stir the vegetables occasionally. Meanwhile, cut the cherry tomatoes in half and the feta cheese into cubes.
Step 3
When the vegetables are ready, let them cool slightly, check for salt, and then mix in a bowl with the chopped cherry tomatoes and feta cheese.
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