It would seem that grilled vegetables are already high-grade ready-made dish. But what if you don’t stop at achieved, and make a summer salad from grilled vegetables? All for it will be needed – the correct dressing, light, emphasizing taste of the main components. Share with friends: 
Time: 15 minutes Difficulty: Easy Portions: 2
Recipe:
Two small eggplants cut lengthwise into 1-1.5 slices see thick. 2 small onions cut with 2.5 cm wedges. Season the onions and eggplant 1.5 tbsp. l olive oil, salt. Fry, turning, grilling in moderate to high heat, until slices do not brown and soften, about 6 minutes. Take off grill, add 1.5 tbsp. l red wine vinegar and olive oil, 1/2 tbsp. chopped parsley, a little pickled hot pepper cherry, and salt. Recipes with similar ingredients: eggplant, onion, wine vinegar, cherry pepper, parsley
