Bulgarian salad

I prepared this fine appetizer recently for my sons' birthday and everyone was delighted, and I found inspiration in the small booklet "Tastes of the Region" by Stevo Karapandža

Preparation steps

In the oven, fry the tomatoes, eggplant and peppers for a very short time, just long enough to peel the skin from the vegetables and chop it into smaller pieces. Chop the garlic and add to the vegetables. Add salt, pepper, sprinkle with olive oil, wine vinegar (or apple cider vinegar) and add a little balsamic vinegar. Sprinkle with fresh parsley leaves. And a cold appetizer or salad is ready.

Serving

Serve with all kinds of meat or with cotton sea buckthorn bread :)

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Rosa Cooking