Armenian salad of baked vegetables

Step-by-step cooking

1. Step 1:

   

   How to make Armenian salad from baked vegetables? First of all, turn on the oven to warm up to 200 degrees. Prepare the products. Rinse the red onion right in the peel, tomatoes, eggplants, bell peppers, herbs and peeled garlic cloves under cold running water.

2. Step 2:

   

   Then take 2 baking pans with high sides. Pour 0.5 cups of pure water into them. Put the onions and eggplants in one of the molds, pre-pricking the last ingredient with a fork.

3. Step 3:

   

   Put tomatoes and bell peppers in the second one. Put the molds with vegetables in a hot oven. Now the main task is to keep track of time, since all the ingredients are baked in different ways. Onions and eggplant for at least 40-45 minutes are medium in size, and large ones — up to 1 hour, tomatoes and peppers for 20-30 minutes. Periodically open the oven and use a fork to turn the vegetables from one side to the other, so that they are evenly baked.

4. Step 4:

   

   First remove the mold with the peppers and tomatoes from the oven, holding it with a potholder. After 30 minutes, check the readiness of eggplants and onions — stick a fork in them, it should enter the pulp smoothly, without obstacles. If they are ready, remove the form with these vegetables from the oven, if not, continue baking. Cool the finished vegetables a little so that they are not hot, but they do not have time to cool down to room temperature.

5. Step 5:

   

   While the vegetables are cooling, prepare the salad dressing. How to make a refueling? Pour olive oil into a bowl. Vegetables have a sweet taste, so to make the salad spicy, spicy, bright to taste, add vinegar, lemon juice, salt, ground black pepper, allspice, and squeeze garlic cloves through the press. With a fork, whisk the dressing until smooth, tighten the container with it with cling film and let it brew.

7. Step 6:

   

   While the dressing is being infused, peel the slightly cooled vegetables with a kitchen knife. Then put them one by one on a cutting board and slice them. Remove the stalk from the pepper, gut it from the seeds and cut it into wide strips up to 2-3 centimeters thick. Cut the onion into large strips up to 1 centimeter thick.

8. Step 7:

   

   Cut the eggplant into slices up to 3-4 centimeters long and up to 2 centimeters thick, and just cut the tomatoes into 4-6 pieces.

9. Step 8:

   

   Coriander greens, parsley, and dill, shake over the sink from excess liquid, put on a cutting board and finely chop with a kitchen knife.

10. Step 9:

    

    Put all the chopped vegetables in a bowl, add the chopped greens, pour the dressing.

11. Step 10:

    

    Very gently mix all the ingredients of the salad with a tablespoon until smooth. Do it so that the fragrant dressing envelops all the ingredients. After that, let the salad brew for 5-7 minutes, then put it on a platter and serve it to the table. Garnish with coriander leaves. Enjoy your meal!