How to roast vegetables

Vegetables - the largest supplier of vitamins and minerals for our body. Note, however, that in order to keep all the nutrients in the vegetables, you need to expose them to minimal thermal processing. The composition of the roasted vegetable dishes you can turn any of your favorite vegetables. Pay special attention to the spices and herbs used in the dish, as they give aroma and unique taste. Sharpness will add garlic and chilli.

You will need

• • 3-4 medium potatoes
  • 2 eggplant
  • 2 zucchini
  • 1 bell pepper
  • 1 onion
  • 3-4 tomatoes
  • 1 carrot
  • 4 cloves of garlic
  • ½ Tsp ground chili
  • 1 teaspoon curry
  • 1 tbsp dried Basil
  • 4-5 tablespoons olive oil
  • salt

Instruction

1. Eggplant cut into slices and sprinkle with salt. Leave it on for 15 minutes so that the eggplant gave the juice with the juice will come out and bitterness. Then fold the eggplant in a strainer and rinse with cold water. A good eggplant should have the correct elongated shape, shiny, intact, dark purple skin, juicy, without voids and seeds pulp and protruding stalk.
2. Carrots and onions also peel and slice small cubes. The brighter the color of carrots, the better – in the rich orange vegetable much more carotene than pale.
3. From bell peppers, remove the stem, clean out the seeds, rinse with cold water and dice it. On the usefulness of red pepper the most useful, rich in vitamins and macro and microelements. Yellow pepper by the degree of usefulness is in second place on the last are green fruit.
4. Potatoes peel and cut into dice-sized pieces of eggplant. Heat the oil in a frying pan and place the potatoes. Fry potatoes on medium heat for 3-5 minutes. Then add the carrot, onion, bell pepper and fry together with the potatoes for another 2-3 minutes.
5. Zucchini cut into slices, the same size as eggplants and potatoes. Zucchini can be replaced with zucchini, but in this case, before use, with squash you need to peel away the skin. Choose light green zucchini, small fruits with a diameter of 6 cm and a length of 15-16 cm, the larger the instance the more it has hard seeds, the skin is rougher and less nutrients.
6. Tomatoes also cut into pieces and add to vegetables. When buying tomatoes, remember they smell ripe and good tomatoes have a strong tomato flavor. Additionally, the redder and more saturated the color of the tomato, the better they taste. Naturally, she did not rely, if you have yellow or pink varieties. But in any case, pay attention to the intensity of the tint, no cracks and rot.
7. Put in the fried vegetables prepared eggplant, tomatoes and zucchini. Reduce heat and sauté vegetables for another 10-15 minutes.
8. Garlic is clean and skip through the press. Attach the vegetables to the garlic, pepper, curry, Basil and salt. Mix well, cover and bring to readiness for 5-7 minutes.
9. Cooked vegetables can be served as a separate dish or as a garnish for meat or fish.