Grilled potato salad with zucchini and eggplant – a detailed recipe cooking. 
The photodishes: Cana Okada Time: – Difficulty: easy In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. potatoes, peel and cut into slices
- 1/4 Art. olive oil
- 1 tbsp. l chopped rosemary
- 1/2 lemon
- 1 red onion, peel and cut into rings
- 1 zucchini, cut into circles
- 1 eggplant, cut into circles
- Olive oil and parsley, for seasoning
- 200 gr. grape tomato
Recipes with similar ingredients: potato, rosemary, lemon, onion red, zucchini, eggplant, grape tomatoes
Recipe preparation:
- Boil potatoes in salted water for 5 minutes. Then mix potatoes with olive oil and rosemary. Share on hot grilled potatoes, put next to lemon, red onion, zucchini and eggplant. Fry vegetables on both sides, until characteristic marks from the grill.
- Dice vegetables and place in a salad bowl. Season salad olive oil, salt, sprinkle with parsley leaves and pour juice fried lemon. Then decorate the salad with grape tomatoes.
