Spicy Armenian Roasted Veggie Salad

Original, spicy, bright, delicious! Armenian roasted vegetable salad is a homemade version of a popular appetizer that is usually cooked over a fire. The salad turns out incredibly aromatic and has a spicy, slightly pungent taste. It can be served with meat or fish dishes.
cook time: 1h 40 min
Liam Carson
Spicy Armenian Roasted Veggie Salad

Nutrition Facts (per serving)

67
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

For the salad:

Eggplant 2 pc
Tomatoes 4 pc
bell pepper 4 pc
Bulb onions 2 pc
Garlic 4 clove
Green cilantro 0.5 bunch
Parsley to taste
Dill to taste

For refueling:

Olive oil 4 tbsp
Table vinegar to taste
Lemon juice to taste
Ground black pepper to taste
Allspice to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make Armenian salad from baked vegetables? First of all, turn on the oven to preheat to 200 degrees. Prepare your food. Rinse red onions with their skins, tomatoes, eggplants, bell peppers, herbs and peeled garlic cloves under cold running water. You will learn everything about how different ovens work by reading the article at the end of the recipe.

Step 2

Step 2
Then take 2 baking dishes with high sides. Pour 0.5 cups of clean water into them. Place the onions and eggplants in one of the molds, after pricking the last ingredient with a fork.

Step 3

Step 3
Place tomatoes and bell peppers in the second. Place the pans with vegetables in the hot oven. Now the main task is to keep track of time, since all the ingredients are baked differently. Onions and eggplants for at least 40-45 minutes, medium in size, and large ones — up to 1 hour, tomatoes and peppers 20-30 minutes. Periodically open the oven and use a fork to turn the vegetables from one side to the other so that they cook evenly.

Step 4

Step 4
First, remove the pan with the prepared peppers and tomatoes from the oven, holding it with an oven mitt. After 30 minutes, check the readiness of the eggplants and onions — insert a fork into them, it should enter the pulp smoothly, without obstacles. If they are ready, remove the pan with these vegetables from the oven; if not, continue baking. Cool the finished vegetables a little so that they are not hot, but do not have time to cool to room temperature.

Step 5

Step 5
While the vegetables are cooling, prepare the salad dressing. How to make a dressing? Pour olive oil into the bowl. Vegetables have a sweetish taste, so to make the salad spicy, piquant, and bright in taste, add vinegar, lemon juice, salt, ground black pepper, allspice to the dressing, and squeeze the garlic cloves through a press. Using a fork, whisk the dressing until smooth, cover the container with cling film and let it sit.

Step 6

Step 6
While the dressing is infusing, peel the slightly cooled vegetables with a kitchen knife. Then place them one by one on a cutting board and slice. Remove the stalk from the pepper, gut it from the seeds and cut into wide strips up to 2-3 centimeters thick. Cut the onion into large strips up to 1 centimeter thick.

Step 7

Step 7
Cut the eggplants into slices up to 3–4 centimeters long and up to 2 centimeters thick, and simply cut the tomatoes into 4–6 pieces.

Step 8

Step 8
Shake cilantro, parsley, and maybe dill over the sink to remove excess liquid, place on a cutting board and finely chop with a kitchen knife.

Step 9

Step 9
Place all the chopped vegetables in a bowl, add chopped herbs, and pour in the dressing.

Step 10

Step 10
Mix all the salad ingredients very carefully with a tablespoon until smooth. Do this so that the aromatic dressing covers all the ingredients. Then let the salad sit for 5-7 minutes, then place on a dish and serve. Garnish with cilantro leaves. Bon appetit!

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