Roasted vegetable salad with spices

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   Crush and peel the garlic. Place the cloves in a mortar, add a pinch of salt and cumin. Grind into a pulp, then, continuing to grind, add a little oil.

2. STEP 2

   

   Cut the tomatoes and peppers in half (large ones - into 4 parts), and sprinkle the cut areas with a mixture of garlic and cumin (use no more than half).

3. STEP 3

   

   Heat the oil in a large frying pan, fry the peppers in batches over high heat, and then the tomatoes until golden brown.

4. STEP 4

   

   Wash the lemon with a brush and dry. Using a fine grater, remove the zest from the lemon and squeeze out the juice.

5. STEP 5

   

   Pour lemon juice into the oil remaining in the frying pan, add the remaining garlic paste and salt, heat for 2 minutes. on low heat.

6. STEP 6

   

   Pour the sauce over the vegetables, sprinkle with chili and zest, stir and let sit for 2 hours at room temperature. Serve sprinkled with cilantro leaves.

7. STEP 7

   

   Finita! Bon appetit!