Stern
It's too early, of course, to indulge in zucchini and eggplant is expensive.
But I really wanted to ... Baked zucchini and eggplant salad

Baked zucchini and eggplant salad

2 eggplants (560 gr)
2 zucchini zucchini (550 gr)
0.5 jars marinated sun-dried tomatoes (oil, vinegar)
a handful of sweet peppers, sliced ​​into frozen "noodles"
2 teaspoons pesto sauce
vegetable oil
seasoning "provencal herbs"
1 table. a spoonful of mayonnaise
salt to taste

Cut the courgettes and eggplants lengthwise into slices 1 - 1.5 cm wide. Grease one (!) Side with vegetable oil and place on a baking sheet lined with baking paper, greased side down.
In a bowl, mix the pesto sauce with vegetable oil. Lubricate the zucchini and eggplant with this gruel.

Bake at 200 ° (convection 180 °) until golden brown (do not dry!).
Defrost sweet peppers in a pan with a drop of vegetable oil until the liquid evaporates. Cool down.

Cut the cooled zucchini and eggplants into arbitrary pieces, add bell peppers, halves of tomatoes cut into 4 parts. Season with marinade from a jar of tomatoes and add 1 (!) Tablespoon of mayonnaise for the bunch. Season to taste with salt and Provencal herbs.

You can do without sun-dried tomatoes. It is enough to take a few fresh ones and bake them in the same way as zucchini and eggplants. Season the salad with oil and vinegar to taste.

Well sooooo delicious!
I wanted to add more mozzarella, but my husband did not allow me to "spoil" the salad.

I confess to you in confidence that I ate all the baked sides of vegetables (with a crust) just like that. Conclusion - baked eggplants and zucchini with pesto sauce are incredible yummy in themselves and are a completely independent dish!

luchok
thanks for the idea Baked zucchini and eggplant salad
I was just wondering what to make from zucchini, tomatoes and basil - it turned out very tasty
I can imagine how delicious it is with real pesto, and even with sun-dried tomatoes ...

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