Vegetables with tomato salsa

Name: vegetables with tomato salsa
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 eggplant; 2 el coarse sea salt; 1 zucchini; 5 vine tomatoes; 1 el capers jar 100 g; 1 Red onion finely shredded; 5 el extra virgin olive oil to sprinkle; 1 lemon cleaned up; tray basil (a 15 g), only the leaves

A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: eggplant, coarse sea salt, zucchini, vine tomatoes, capers (jar 100 g), red onion (finely chopped), extra virgin olive oil (to be sprinkled), lemon (scrubbed), basil ((a 15 g ) and only the leaves).

Ingredients

Directions

Cut the aubergine lengthwise into slices of 1 cm. Sprinkle well with the salt and leave to stand for 30 minutes. Cut the zucchini into 1 cm slanting slices.
Cut the tomatoes into small cubes. Mix in a bowl with the capers, red onion and 3 tbsp oil. Grate the yellow skin of the lemon above it. Squeeze the fruit and add the juice. Tear the basil leaves into pieces and add. Season with salt and pepper.
Rinse the eggplant slices under the tap. Dab dry with kitchen paper and brush the eggplant and zucchini with 2 tbsp oil. Roast in 5 minutes. Times regularly. Place the vegetables on a plate and serve the tomato salsa separately. Sprinkle to taste with oil and some extra basil leaves.