5 min
Prep time
30 min
Cook time
6
Servings
Medium
Difficulty
35 min
Total time
Ingredients
Instructions
-
1
Chop the garlic and incorporate it into the olive oil in a bowl, then add the balsamic vinegar.
-
2
Cut the eggplants and zucchinis into thin slices.
-
3
Slice the bell peppers into four pieces and remove their seeds.
-
4
Place the bell peppers in the oven to lightly grill them and be able to peel them.
-
5
Mix everything together and the salad is ready.
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