Celery is peeled and cut into slices with a thickness of 4-5 mm or cubes. Carrots and onions are finely chopped. Half tomatoes are peeled and cut into small pieces. Half sunflower oil were added and

Vegetables are cut into pieces about 3 cm, and put in a plastic box with a tight lid, products marinade mix and pour on top. Leave to be marinated for several hours as occasionally shaken. Strung on

Zucchini, peppers and eggplant (squeezed from bitterness), cut into strips and other vegetables used whole. In a pan put all the vegetables, without cherry tomatoes and garlic, pour olive oil, add

Potatoes , courgettes and eggplants, cut into thin slices, dip both sides in sunflower oil, arranged in one or two trays and placed in the oven to constipation until soft and slightly pinkish

In rectangular tray rank pins, so as to fall two inches from the bottom of the pan, pour in the white wine, top rank chicken breasts, sprinkle with Himalayan salt, pepper and arrange strips red pepper

Cut all vegetables - potatoes into thin crescents, carrots into thin slices and peppers and tomatoes into thin strips. Garlic cloves and let whole unpeeled. In a pan pour olive oil on the bottom. Pour

Saute in a pan in olive oil chopped into small cubes of potatoes, carrots and white part of green onions. Himalayan salt and add water to cover the vegetables and allow to boil for 5-10 minutes. Add

Clean, wash and dice all the vegetables. Put in a baking dish with about 24h24 cm size potatoes, carrots, sliced ​​onion, bouillon dissolved in half a glass of warm water, olive oil and spices. Bake

Peel the potatoes and carrots and cook them until soft. Cut the leeks into thin rings and spinach julienne and then sauté them in the oil. Once the potatoes and carrots are cooked, remove them from

Sauté diced beetroot, onions and parsley in olive oil in the pan. Add a little water to not burn and let it cook on low heat for about 20-30 minutes. Add grated tomatoes or other tomato sauce, and

Luke, carrot, garlic and celery cut. Steamed vegetables, garlic, almonds and seeds in the oil until the celery, carrot, onion and mushrooms soften. Add the soy sauce, spices and amaranth. Stir well

Cleaning, peeling and washing vegetables. In a small saucepan pour the oil and add the chopped carrot and leek and topping 1 cup (200 ml) of water, put the lid to stew and leeks soften. Then add

Cauliflower and pepper finely and roast in a dry pan until they begin to smell. Spot them a little water and sauté 3-4 minutes with a lid. Zucchini and tomatoes cut into cubes and add to the pan. Stir

All products are cut into large cubes and fry - onion carrots first, then add the eggplant, peppers and courgettes finally. Shortly before take off from the heat add garlic and tomato paste. Then the

The feta cheese is crushed and mixed with smashed garlic cloves. eggplant peel into strips, cut into circles with thickness 4-5 mm, which add salt and leave for half an hour to remove the bitterness