Recipe "snack olives with roasted vegetables":
- 250 g of green Spanish olives, pitted
- 2 medium eggplants
- 3 sweet red pepper
- 2 white sweet onions
- 4 sprigs of parsley
- olive oil
- sea salt
Number of servings
The complexity of cooking
Meeting with friends, Lunch, Dinner
Step by step recipe for cooking
Preheat oven to 200 ° C. Cover the baking tray with baking paper.
Onion peel and cut into plates of a thickness of 7-10mm, drizzle with olive oil and place on a baking sheet. Next put the peppers and eggplant. Place the baking sheet in the oven. Bake the onions about 20 min., Until it becomes a little soft, but remain fairly crisp. Peppers and eggplant bake for about 30 min., Until the skin is not darkened, and the vegetables are tender, turn halfway through cooking.
Place the peppers in a bowl and cover with a lid, let it sit for 10 minutes. Then remove the peel and remove the stalk. The flesh cut into long strips.
Eggplant cool slightly, cut in half and remove the pulp. Release it from the seeds and cut into strips. Onions cut into medium-sized cubes.
Put vegetables and olives in a bowl, season with salt sea salt and pour the olive oil. Stir, sprinkle with chopped parsley and serve.