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Dinner salad recipes vegetarian
Long, hot days take away the desire to cook – no one wants to start cooking on days like that.
But we have to eat something, so I decided to go with vegetables – LOTS of vegetables.
Actually, it’s not a salad, I don’t want to mislead you, it’s more of a meal on one plate. Almost everyone loves this meal, anyone can find something they like in it. Cauliflower and eggplants, potatoes and tomatoes, it has so many delicious and healthy stuff in it.
A large plate, a beautiful serving, just look at the pictures, I served it with warm pitas and the result is wonderful. Also, there’s no need to fry anything.
And the flavors? Oh my, they are so good, we couldn’t stop eating.
3 – 4 Servings
Ingredients:
2 medium eggplants, cut into medium-small cubes
Cauliflower, broken into medium florets
3 potatoes, cut into small cubes
20 cherry tomatoes, halved, preferably large
3 hard-boiled eggs
1/3 cup kidney beans
Red onion, halved and thinly sliced
Chipped parsley
Restaurant tahini
Lemon
Ground black pepper
Salt
Preparation:
1. Preheat oven to 190 degrees and prepare a baking sheet with baking paper.
2. Boil a pot of salted water and a tablespoon of vinegar. Cook the cauliflower florets for about 5 – 6 minutes and strain.
3. While boiling another pot of salted water, cook the potato cubes for 3 minutes in boiling water and strain.
4. Arrange cauliflower florets, eggplant cubes, potato cubes and cherry tomatoes in rows in a baking sheet. Drizzle with olive oil, salt and bake for about 45 minutes.
5. Now that the vegetables are in the oven, boil a pot of salted water and cook the mash for about 30 – 35 minutes until soft and strain.
6. Mix the vegetables and beans, transfer to a serving plate, cut hard-boiled eggs into cubes, add olive oil, add lemon juice, salt and pepper, before serving, drizzle with tahini, serve with warm pita bread.
