1 iceberg lettuce or other salad of your choice
3 large fleshy red peppers or bell peppers
250 g mushrooms
2 large onions
2 cloves garlic or to taste
100 ml bright, mild vinegar - balsamic, herbal or other.
50 ml olive oil
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Zucchini cut into thin slices. Peppers cut into strips, onions large crescents or washers. Bake in preheated oven strong or medium heated BBQ to obtain gold deposits - Tsuki of them need a little time, peppers and onions - more. Mushrooms cut into two halves, and if they are large - in quarters. Can also be roasted, but I put them raw, to be crispy. All vegetables are mixed and poured over the oil and vinegar. Season with pepper, salt, passaged garlic, chopped parsley and basil. Leave to stand in a refrigerator - even for an hour or all day. Shortly before being served salad, cut iceberg (or lettuce or any green salad is a favorite, and perhaps a mixture of several) and mix with roasted vegetables. Serve immediately. * All amounts are approximate, and the type of vegetables. Can use any vegetables that do not break when grilling - carrots, eggplant, broccoli, cauliflower, etc. * To vegetables can be added cut into strips of ham, turkey or chicken, or tofu. Allow to marinated together.