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
- Garlic 3-4 cloves;
- Olive oil;
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.
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.
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.
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.
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.
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.
In the oven you can bake grilled vegetables in foil using the form on the bottom of which poured a layer of coarse stone or plain sea salt. This allows you to bake them at optimum temperatures. Salt, of course, can be used repeatedly.