You will need
    • Tomatoes - 7 pieces;
    • Pepper Bulgarian – 5 pieces;
    • Large eggplant - 2 pieces;
    • Onion large – 1 piece;
    • Green onions – 1 bunch;
    • Fresh herbs – cilantro
    • dill
    • parsley;
    • Garlic 3-4 cloves;
    • Olive oil;
    • Salt
    • pepper.
Instruction
1
Tomatoes, peppers and eggplant wash in cold tap water and dry with paper towel. Grate each vegetable with olive oil, pouring it into my hand. With a fork prick them in several places and place on the grill. Fry them for 20-30 minutes, all the while turning.
2
When vegetables are cooked through, remove them from the grid and put on 5-10 minutes in a pan under the lid or in a plastic bag to make them easier to clean.
3
Clean the vegetables. Remove tomatoes and peppers from the skin, remove the stalk. From peppers, remove seeds and partitions. The eggplant cut off the tails with a sharp knife, cut the peel.
4
Onions clear and finely chop, add to large bowl. Vegetables cut in small cubes, slice the green onions and greens, finely chop garlic with a knife. Put all in a bowl, add salt, pepper, drizzle with olive oil.
5
If you are outdoors, to cook grilled vegetables can be in the home. Wash, grease them with butter and make a puncture. Wrap each in a piece of foil, trying to keep it tightly to their surface.
6
Preheat oven to temperature of 180-200oC, place vegetables on the grill and cook 30 minutes. Then turn off the oven and leave them to stand a little inside. Vegetable snack of them cook as described above. At home you will be able to cool it in the refrigerator - it will only get better.