Salad of roasted vegetables

Name: salad of roasted vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Eggs; 3 green peppers; 3 beef tomatoes; 2 onions; 1 clove garlic; 2 tablespoons lemon juice; 6 tablespoons olive oil; 1 teaspoon ground cumin (djinten); salt; (freshly ground) pepper; 1 tin can anchovy fillets; 12 black olives without pit

A nice Mediterranean recipe. The side dish contains the following ingredients: fish, eggs, green peppers, beef tomatoes, onions, garlic, lemon juice, olive oil, ground cumin (djinten), salt, (freshly ground) pepper, anchovy fillets and black olives without seeds.

Ingredients

Directions

Preheat the grill.
Boil eggs for about 10 minutes.
Let eggs scare, peel and cut into segments.
Put peppers, beef tomatoes and onions about 15 cm under grill and roast in 15-20 minutes until vegetables start to blaze.
Let the vegetables covered, cool, remove the peel and seeds of tomatoes and peppers.
Cut vegetables into small cubes and lay them to scale.
Peel the garlic and press it out of the bowl.
Add lemon juice, oil, cumin, salt and pepper to taste and beat into a dressing.
Dressing by creating vegetables.
Cut anchovies and halve olives.
Salad garnish with anchovies, olives and egg wedges..

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Nutrition

255Calories

Sodium0% DV1.030mg

Fat32% DV21g

Protein18% DV9g

Carbs3% DV8g

Fiber40% DV10g

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