The scent of roasted veggies fills the days with comfort and coziness. And then, you have your salad done in less than 5 minutes. Super quick and rich in flavors. Soo Tasty with Soo Foodies!

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Ingredients

Adjust Servings:
200 g Eggplants Roasted
200 g Red peppers Roasted
3 cloves of Garlic
2 tbs Parsley
30 ml Olive oil
20 ml white Balsamic vinegar
A pinch of Salt
100 g Sirene

Roasted and spicy eggplant and red peppers salad

Salad or Appetizer

Features:
  • Vegetarian

Super tasty, fragrant and healthy

  • 5 min
  • Serves 1
  • Easy

Ingredients

About

The scent of roasted veggies fills the days with comfort and coziness. And then, you have your salad done in less than 5 minutes. Super quick and rich in flavors. Soo Tasty with Soo Foodies!

  • You may bake the eggplant and the red peppers on the day before to save time
  • Skip the garlic if you don’t like it
  • You may also serve it with a scoop of homemade yogurt

Steps

1
Done

Bake the eggplant and the red peppers. When ready, put in saucepan with lid or plastic bag to stew and ease their peeling after. Put aside to cool a bit and slice lengthwise.

Wash and chop the parsley and the garlic. Prepare the dressing in small bowl by combining them together with the olive oil, the white balsamic vinegar and a pinch of salt. Stir well.

2
Done

Take serving plate and put the sirene first in one piece. Arrange the sliced roasted veggies over and finish with the dressing soaking through all the components. Enjoy!

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