APPETIZERS & SNACKS RECIPES SALADS VEGGIES

Bulgarian Style Warm Vegetable Salad

bulgarian style warm vegetable salad

Warm vegetable salads are the best way to make a transition from summer into autumn. It seems you still eat a lot of seasonal vegetables in a big bowl of salad but you have an upgraded version in front of you. This version is warm and very much comforting. Just exactly what you need on these autumn days, sometimes sunny and sometimes not so much.

All in all, the main purpose of comforting food is not to complicate your cooking routine on work days but on the other hand to feed you with all the healthy ingredients, keep you warm and cozy. And maybe even cheer up if you feel a little bit down because of tons of daily tasks and unpredictable problematic matters on the way. I truly believe, you will like this Bulgarian style vegetable salad. Especially how easily and quickly it is cooked. And all the ingredients are seasonal.

bulgarian style warm vegetable salad

bulgarian style warm vegetable salad

Look what we have here. Courgettes, eggplant, bell peppers, cherry tomatoes… It is probably the last chance to enjoy these gorgeous vegetables while there is still high likelihood they were grown in natural conditions without any pesticides. Feta cheese, olive oil and balsamic vinegar together with basil or thyme give a Mediterranean twist to this warm mixture of vegetables and remind you of summer holidays by the sea.

While you enjoy this nutritious and amazingly tasty Bulgarian style warm vegetable salad, I am going to prepare super delish October posts for you. Just a little hint. Yes, it will be all about pumpkins! Stay tuned!..

bulgarian style warm vegetable salad

bulgarian style warm vegetable salad

bulgarian style warm vegetable salad

ALL PHOTOS by annuschka.com

Bulgarian Style Warm Vegetable Salad

Serves4
Prep time15 minutes
Cook time20 minutes
Total time35 minutes
From magazine Glamour (Russian edition)

Ingredients

  • 2 courgettes
  • 1 eggplant
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 12 cherry tomatoes
  • 180g feta cheese
  • 4 tablespoons olive oil
  • 4 teaspoons balsamic vinegar
  • basil leaves or thyme sprig

Directions

1.Bake bell peppers in foil for 20 minutes at 220°C. Then take them out of the oven, let them chill, get rid of peel and cut into cubes.
2.Cut courgettes and eggplant into cubes and fry in olive oil for 8-10 minutes. 1 minute before everything is ready, add cherry tomatoes.
3.Let vegetables chill, then mix them with bell peppers and feta cheese cut into cubes.
4.Dress the salad with olive oil and balsamic vinegar, decorate with basil leaves or thyme sprig.

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