Baked vegetable salad in the oven: individual production, recipes

Vegetables are one of the most necessary groups of goods, which are recommended to be included in the diet at least 2 times a day. But not every body is great at accepting the freshest fiber, so baked vegetables can be a good candidate. And in order to add plenty to the menu, you can try them together in a salad. How to create it?

Armenian salad of baked vegetables in the oven: step-by-step recipe

Not the most frisky, but still a common method to prepare either an appetizing appetizer or an independent dish for dinner, because this salad contains nothing unnecessary or that can harm your figure. The salad is given the appropriate oriental notes by the dressing, in which it is best to soak it for at least 2 hours. And if possible, bake vegetables not in the oven, but on the grill.

Ingredients:

huge eggplants – 2 pcs.;
medium tomatoes – 4 pcs.;
bell peppers – 4 pcs.;
purple onion – 2 pcs.;
small head of garlic;
bunches of parsley – 2 pcs.;
fresh cilantro;
apple vinegar – 1 teaspoon. spoon;
lemon juice - 2 tablespoons. spoons;
olive oil – 4 tbsp. spoons;
ground dark pepper;
allspice;
salt.

Manufacturing method:

Turn on the oven to preheat to 200 degrees.
Wash all vegetables that will be used in the salad. Blot dry with cardboard towels.
Pour half a glass of water into a baking dish, add eggplants, pierced several times with a fork, and peeled onions. Pour water into another similar form and add peppers and tomatoes. The skin of the extreme ones should also be pierced.
Bake the eggplants with onions for 45-50 minutes: they should become soft. Afterwards, put the peppers and tomatoes for half an hour. If desired, vegetables can be sprinkled with vegetable oil. After any 10 minutes, open the oven and rotate the vegetables so that baking is even.
Allow the vegetables to cool to a comfortable temperature.
Whisk vinegar with oil and lemon juice. Add spices.
Cut the onion into half rings and the peppers into small strips. Tomatoes and eggplants must be cut into slices about 4 cm long.
Wash the greens and chop finely.
Place all the main ingredients in a large bowl. Drizzle with dressing. Mix carefully, cover with film and leave to infuse for 2 hours.

Warm salad of baked vegetables with cheese and shrimp

A good salad option for a romantic dinner, as it is recommended to serve it immediately in portions on small flat plates. The ideal is to prepare the dish immediately before serving, so that all ingredients are warm. If you wish, you can bake the vegetables for the salad in foil rather than on a baking sheet, but they will come out softer and more steamy. And in this case, the duration of heat treatment is reduced to 20 minutes.

Ingredients:

bell pepper – 5 pcs.;
carrots – 500 g;
heads of garlic – 3 pcs.;
salad shrimps – 400 g;
lime;
honey – 2 table. spoons;
Dijon mustard - 1 table. spoons;
a bunch of basil, thyme;
reddish orange;
olive oil – 100 ml;
lemon juice - 1 table. spoons;
feta cheese – 140 g.

Manufacturing method:

Preheat the oven to 200 degrees.
Wash the peppers and carrots and place on a baking sheet. Pour in a little water, add 2 heads of garlic, sprinkle with oil and place in the oven.
Bake the vegetables for about 45 minutes, check to see if they are soft.
Peel the orange slices from the films and divide them into 2-3 parts each.
Pour boiling water over the shrimp and remove the shell.
Chop the garlic, combine with finely chopped thyme and a spoonful of butter. Grate the shrimp and place in the grill pan. Brown on both sides.
Peel the carrots and cut into thin strips. Peppers are the same.
Cut the garlic cloves in half and mix with the vegetables. Add shrimp and place everything on a large plate.
Add orange, sprinkle with lime juice.
Mix oil, lemon juice, mustard and honey in a bowl. Dress the salad.
Sprinkle with crumbled feta and basil leaves.

Dietary salad of baked vegetables on the grill

Another popular method of preparing a tasty snack or dinner, but this time in nature. The general scheme is the same as in the oven, but still the smell and taste of vegetables roasted over a fire are much richer and more exciting. In addition, they have a very nice crust. The set of goods can be changed at your own discretion, and you can also supplement it with meat, poultry, reddish fish, and seafood.

Ingredients:

zucchini – 3 pcs.;
onions – 3 pcs.;
white mushrooms – 300 g;
bell peppers – 5 pcs;
garlic cloves – 4 pcs.;
bunches of dill, parsley - 2 pcs.;
onion feathers – 5 pcs.;
lemon;
olive oil – 3 tbsp. spoons;
ground pepper, salt - a large pinch.

Manufacturing method:

Wash all the vegetables thoroughly, remove the skins from the onions, and peel the garlic cloves too.
Cut the zucchini into thick strips vertically. Mushrooms and peppers - into quarters. Cut the onion into thick slices.
Place the vegetables (including garlic cloves) on a grid and lightly drizzle with olive oil (use 1 tablespoon). It may be that you will have to use several racks and cook in 2-3 batches, so the salad will not be warm.
Place the grid over the grill and wait until the vegetables begin to darken. Turn over and cook for the same amount of time.
Chop the washed greens coarsely, mix with olive oil and squeezed lemon juice.
Cut the baked vegetables into similar pieces, mix in a large bowl and pour over the sauce.
Salt, pepper and serve.

Read also:

Salads from baked vegetables in the oven or on the grill are simple, tasty and quite fast. To do this, you can eat virtually any vegetables. The main thing is to keep in mind that any product has its own heat treatment time, so it is better to send them to the oven in portions. And watch the action very closely, if you are not baking in foil - the vegetables should not become covered with a dark crust: they should just become softer and darken a little.

Baked vegetable salad

A salad of baked vegetables can be both a good side dish in the summer and a salad appetizer in the winter. Most often, a roasted vegetable salad is filled with warm and satisfying starchy fruits, like potatoes or beets, but this is far from an indispensable condition for a warm salad. There are so many options for consuming various baked vegetables that there are no restrictions.

Sauces for warm salad can be very different: most often it is a special balsamic vinegar or honey dressing. To highlight the originality of the dish, simply add crumbled blue cheese or pumpkin seeds.

For a roasted vegetable salad, it's quite simple to chop up your favorite vegetables and bake. The vegetables are sweetened in the oven, concentrating the flavors and lightly caramelizing around the edges.

The hidden ingredient that can make any recipe for this dish inimitable is coconut yogurt. It's the perfect base for a creamy, juicy, spicy dressing.

How to prepare baked vegetable salad – 7 varieties

Regular hearty roasted vegetable salad
Roasted Vegetable Salad, Quinoa and Feta
Winter salad of baked vegetables
Light salad of baked vegetables with mushrooms
Roasted vegetable salad with chimichurri
Salad with baked vegetables and corn
Baked vegetable salad with turmeric and honey dressing

Regular hearty roasted vegetable salad

This simple and tasty salad is perfect for cool weather or the winter season.

Ingredients:

Russet potatoes, washed, cut in half – 500 g
Sweet potato – 500 g
Garlic, minced – 4 cloves
Olive oil
Red pepper – 180 g
Reddish onion, chopped – 1 pc.
Pine nuts, roasted – 1/4 cup
Watercress – 80 g
Lemon juice – 2 spoons
Oil – 1/4 cup
Whole grain mustard
Oregano leaves

Manufacturing:

Preheat the oven. Place potatoes, peeled sweet potatoes, garlic and oil in a bowl. Mix well. Season and bake for 26 minutes.

Mix prepared vegetables with paprika and reddish onion. Bake for 18 minutes. Add nuts and bake for another 5 minutes.

Place lemon juice, oil, mustard and oregano in a jar and shake to combine.

Place lettuce, pine nuts and vegetables in a large bowl. Pour in the dressing and stir.

Roasted Vegetable Salad, Quinoa and Feta

Quinoa is a beautiful protein grain that helps keep you full until your next meal, making this vegetarian salad a good lunch box filler.

Ingredients:

Quinoa – 200 g
Oil
Reddish onion, cut into rings – 1 pc.
Small zucchini – 2 pcs.
Garlic – 3 cloves
Pepper – 2 pcs.
Lemon zest and juice – 1 pc.
Sugar
Parsley
Feta cheese – 200 g

Manufacturing:

Prepare quinoa according to package directions. Strain well.

Preheat the oven. Add onion, chopped pepper, a spoonful of oil and spices. Place everything on a baking sheet, then bake for 17 minutes.

Combine the zucchini and garlic with the remaining vegetables and bake for another 15 minutes.

Mix the remaining oil, garlic, lemon juice, zest and season with sugar. Drizzle over the quinoa and toss with the roasted vegetables and chopped parsley.

Crumble the feta cheese over the dish and stir again.

Winter salad of baked vegetables

A warming, zesty and soft hearty salad for the threatening winter cold.

Ingredients:

Carrots – 1 pc.
Cucumbers – 2 pcs.
Parsnip – 1 pc.
Olive oil
Garlic – 2 cloves
Greenery
Beets – 1 pc.
Onion – 1 pc.
Spices

Manufacturing:

Cut the parsnips and carrots into large chunks.

Clear the dump and cut. Add butter to beets

Mix a clove of garlic with carrots and parsnips. Sprinkle with spices and grease with oil.

Roast vegetables for 15 minutes. Do not combine beets with other vegetables yet.

You shouldn’t cut all the vegetables very finely at once, otherwise they will dry out.

Cut the cucumbers. Chop the stems of the greens very finely.

Mix the oil from the baked vegetables with herbs. Add to cucumbers. Add squeezed garlic. Mix all.

Light salad of baked vegetables with mushrooms

This easy weekly dish fits perfectly into any season. Mushrooms, caramelized sweet potatoes and fragrant shallots combine in this warming salad.

Ingredients:

Potatoes – 3 pcs.
Mushrooms (champignons) – 10 pcs.
Shallots – 4 pcs.
Oil
Cabbage – 300 g
Goat cheese – 100 g
Pumpkin seeds – 2 handfuls
Balsamic vinegar
Dijon mustard
Garlic, squeezed – 1 clove

Manufacturing:

Peel and cut all vegetables and mushrooms.

Place the sweet potatoes, mushrooms and shallots on a baking sheet. Drizzle with oil, sprinkle with spices and stir. Spread into an even layer.

Bake until done, about 22 minutes.

Place all watery ingredients in a small bowl and whisk to combine.

Transfer the prepared vegetables to a large bowl. Drizzle with about half the sauce and stir.

Add cabbage and goat cheese and stir gently.

Add more sauce if necessary. Sprinkle with pumpkin seeds.

Vegetables can be baked several hours in advance, and the dressing can be created 2 days before making the salad.

Roasted vegetable salad with chimichurri

Bright baked vegetable salad on greens with cheese, macadamia nuts and chimichurri sauce is a unique and unusual side dish.

Ingredients:

Sweet potato – 1 pc.
Reddish potatoes – 6 pcs.
Carrots – 2 pcs.
Oil
Curry
Broccoli – 300 g
Red cabbage – 300 –
Sweet pepper – 1 pc.
Greens – 2 bunches
Radishes – 7 pcs.
Macadamia nut – ¼ cup

For the Chimichurri sauce:

Garlic, crushed – 5 cloves
Jalapeño – 1 pc.
Parsley
Cilantro
Avocado – 1 pc.
Lemon juice
Spices
Maple syrup

Manufacturing:

Preheat the oven. Peel and cut all vegetables.

Add firm vegetables to one baking sheet. Season with spices and grease with oil. Bake for 27 minutes.

On a separate baking sheet, add broccoli, cabbage and bell peppers. Drizzle with oil and sprinkle with spices. Bake for 18 minutes.

Make the chimchurri: Place the garlic and jalapeño in a food processor along with the cilantro, parsley, avocado, salt, lime juice and maple syrup.

Stir in the roasted vegetables, adding mixed greens. Place the avocado on the sides along with the chopped radishes and macadamia nuts. Serve the sauce on the side of the salad.

Salad with baked vegetables and corn

This is a crunchy and fun salad that is easy to make and can add variety to your vegetarian menu.

Ingredients:

Beetroot – 3 pcs.
Canned corn – 1 can
Cucumber – 2 pcs.
Carrots – 2 pcs.
Cherry tomatoes – 4 pcs.
Oil

Manufacturing:

Cut the vegetables. Brush firm vegetables with oil and sprinkle with spices. Bake for 25 minutes.

Mix watery ingredients and spices.

Chop cherry tomatoes, onions and cucumbers.

Mix prepared vegetables with fresh ones, add sauce and corn. Mix everything.

Baked vegetable salad with turmeric and honey dressing

This roasted vegetable salad is special, slightly sweet and quite filling. Here you can add any root vegetables: turnips, radishes, rutabaga or even zucchini.

Ingredients:

Oil
Yellowish beets (or replace with ordinary ones) – 1 pc.
Carrots – 2 pcs.
Parsnips – 2 pcs.
Apple – 1 pc.
Goat cheese – 100 g
Arugula – 2 bunches
Pistachios, peeled – 50 g
Honey – 2 tbsp.
Lemon juice
Turmeric

Manufacturing:

Cut the beets, carrots, parsnips and apple into cubes. Mix with olive oil and spices. Place everything on a baking sheet in an even layer, bake for 18 minutes.

Whisk together the watery ingredients and spices.

Mix vegetables with arugula. Add dressing and stir. Sprinkle with goat cheese and pistachios.

Armenian baked vegetable salad

Very tasty, fragrant, juicy salad! Everyone will be ecstatic! Armenian salad of baked vegetables is indescribably moist, fragrant, and has a spicy, special, slightly pungent taste. Believe me: it’s impossible to tear yourself away, this salad is simply delicious! If you don’t have the ability to go on a picnic and cook vegetables over a fire, then you can prepare this recipe at home and get no less pleasure from this snack than in nature. This salad is served warm or at room temperature. If desired, it can be kept in the refrigerator for 1 - 2 hours and served chilled; during this period of time, all vegetables will be perfectly saturated with oil, vinegar, lemon juice, as well as the smell of garlic and spices. This dish can be served as an appetizer with meat or fish dishes. And also as a main dish on Lent days!

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Recipe groups
Armenian baked vegetable salad

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	73 kcal
Belkov:	1 g
Zhirov:	5 g
Carbohydrates:	6 g
Used:	8 / 42 / 50
H 100 / C 0 / B 0

Production time: 1 hour 40 minutes

Step-by-step production

Step 1:

Products for making Armenian baked vegetable salad. First, turn on and preheat the oven to 200 degrees. Then we wash the reddish onions right in the skin, tomatoes, eggplants, bell peppers, herbs and peeled garlic cloves under cool running water.

Step 2:

Now take 2 baking dishes and pour 0.5 cups of running water into them. In one of them we put onions and eggplants, having previously pricked the last ingredient with a fork.

Step 3:

In the second we place tomatoes and bell peppers. Place the molds with vegetables into a hot oven. Now the main thing is to watch the time, because these ingredients are baked differently. Onions and eggplants for at least 40 - 45 minutes for medium-sized ones, and large ones - up to 1 hour, tomatoes and peppers for 20 - 30 minutes. From time to time, open the oven and use a fork to turn the vegetables from side to side so that they are moderately baked.

Step 4:

First, remove the pan with the prepared peppers and tomatoes from the oven, holding it with an oven mitt. After 30 min. We check the readiness of the eggplants and onions - insert the tines of a fork into them, they should enter the pulp smoothly, without obstacles. If they are ready, remove the pan with these vegetables from the oven; if not, finish baking. Let all the baked ingredients cool slightly so that they are not hot, but at the same time do not have time to cool to room temperature.

Step 5:

While the vegetables are cooling, prepare the salad dressing. Pour olive oil into a bowl or bowl. Vegetables have a sweetish taste, so to make the salad spicy, special, catchy in taste, add vinegar, lemon juice to the dressing, add salt to taste, dark ground pepper, aromatic ground pepper, squeeze the garlic cloves through a press. Beat the dressing with a fork until smooth, cover the container with plastic wrap, and let it brew.

Step 6:

While the dressing sits at room temperature, peel the slightly cooled vegetables with a kitchen knife. Then, one by one, we place them on a cutting board and cut them. We remove the stalk from the pepper, gut it from the seeds and cut it into wide strips up to 2 - 3 cm wide. Cut the onion into large strips up to 1 centimeter wide.

Step 7:

We cut the eggplants into slices up to 3–4 cm long and up to 2 cm wide, and simply cut the tomatoes into 4–6 pieces.

Step 8:

Green cilantro, parsley, maybe dill, shake over the sink to remove excess water, place on a cutting board, finely chop with a kitchen knife.

Step 9:

Place all the chopped vegetables in a bowl, add chopped herbs, and pour in the dressing.

Step 10:

Mix all the salad ingredients very carefully with a tablespoon until smooth. We do this so that the fragrant dressing envelops all the ingredients. Afterwards, let the salad sit for 5 – 7 minutes, then put it on a dish and serve. Decorate with cilantro leaves. Bon appetit! Enjoy!

Tips for the recipe:

– The set of spices in this recipe can be supplemented with any other spices that are suitable for making vegetable dishes, for example, oregano, dried basil, mint, cardamom and almost everything else.

– If desired, the preparation time for this salad can be halved, just wrap all the vegetables separately in sheets of duralumin food foil and bake for 20 minutes, but in this case they will be steamed rather than baked.

– In the salad you can put green or blue basil, fresh green onions, in addition to cilantro, parsley, and dill.

– Instead of 6% table vinegar, you can use apple cider vinegar or balsamic vinegar.

– If desired, you can add feta cheese, sour goat cheese, cottage cheese or Feta cheese to this type of salad.

Armenian baked vegetable salad: recipe with photos

November 3, 2018
Salads
Natalia Penchkovskaya

Armenian salad of baked vegetables is a dish of state cuisine that has an indescribable smell and spicy taste. It can be created outdoors using the coals of a fire or a grill grid; it comes out great when baked in the oven. This salad can be eaten hot or warm, although it retains its beautiful taste when chilled. The dish is served as a side dish for barbecue or any other meat or fish. Almost all housewives stock up on Armenian state salad for the winter, rolling it up in jars. On cool days, when the body does not receive enough vitamins, it is useful to eat a salad that includes quite a few vegetables.

In the article we will look at how a dish of baked vegetables is called in Armenia, why it has this specific name, and how to prepare it correctly. We will tell you how to create an Armenian salad from baked vegetables on the grill and in the oven, and we will also give you a recipe for preparations for the winter, so that you can not only enjoy many vitamins during the season, but also replenish their supply on cool winter days. So, let's begin.

What is the name of Armenian salad

Armenian men prepared a side dish for fried meat from baked vegetables on the grill. At first, meat was baked in the heat of coals along with various vegetables. Baked eggplants, sweet peppers and tomatoes have become popular. Over time, they were served sliced with dressing. Thus, the dish was significantly transformed and turned into a salad, which became a feature of the state cuisine of Armenia.

The name of the Armenian baked vegetable salad is Khorovats. It comes from the word “horovel”, which is translated into Russian as “oven over an open fire”.

Since ancient times, this popular salad has been prepared together on the grill by all family members. While the men fried the meat and baked the vegetables, the women peeled them and cut them into slices, combining them into a salad. This dish is so popular in the country that nationwide festivals and holidays are organized in its honor, and a barbecue is an indispensable fixture in any yard. With the emergence of high-rise buildings, barbecues were installed by residents on roofs and in courtyards. To create supplies for the winter, ladies began to use the oven for baking.

Health benefits of baked goods

Armenian salad of baked vegetables is very healthy, because during baking all the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and because the vegetables are not fried in a frying pan, it can be consumed by people who are on a diet. The products included in its composition are rich in beneficial vitamins and mineral substances.

Only in eggplants can you find almost the entire periodic table. These are micro- and macroelements, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) A, C, group B, tannins. Salad peppers are rich in vitamins A, B, PP, E and C, and tomatoes, in addition to a huge amount of vitamins, contain organic acids and minerals, a unique lipokine, which reduces the risk of getting cancer. Everyone knows about the benefits of onions and garlic. These are natural medicines that increase human immunity.

You see, the Armenian salad of baked vegetables is not only tasty, but also very healthy, so be sure to try to prepare it. Read the recipe for making a dish for the grill and for the oven below.

Products you need

To make baked vegetables in Armenian style, you must first purchase the freshest ingredients.

Useful for baking:

Eggplants - 3 or 4 pieces.
Salad pepper - the same amount.
Tomatoes – 3 pieces.
2 or 3 cloves of garlic.
Green cilantro, parsley and dill - several branches each.
One medium sized onion.
Olive or vegetable oil.
Salt and pepper to taste.
Lemon juice (can be replaced with vinegar if desired).

Choose only the freshest vegetables, without damage. Tomatoes should be meaty and sweet. Take salad peppers with thick walls so that more vegetable pulp gets into the salad. It is better to choose bell peppers of several colors, then the finished dish will look bright. If you want to add vinegar, you can replace regular alcohol vinegar with apple or balsamic vinegar. If desired, add basil or other favorite herbs.

How to prepare a salad

If you are cooking on the grill, then place the vegetables on a grid and bake on both sides, turning them over by the tails so that they do not burn. Make sure that production is carried out only in the heat; open fire should not touch the goods. Peppers, eggplants and even tomatoes are baked. Onions and herbs are added raw to the salad.

When the vegetables are baked, they are removed from the grill and peeled. If the skin is easy to remove from peppers and tomatoes, then you will have to tinker with eggplants. There is one method to make the task easier for yourself. Place the hot eggplants in a plastic bag for a couple of minutes and tie it in a knot. Once the eggplants are removed from the bag, the skin comes off even easier.

Then the peeled vegetables are cut on a board and placed in a salad bowl. The onion is peeled and cut into half rings. Garlic can be squeezed into oil, or finely chopped with a knife. Peel the baked tomatoes and finely chop them, bringing them almost to the state of adjika. When all the ingredients are in the salad bowl, add spices and salt the vegetables, pour oil and, if desired, add vinegar or lemon juice. Finally, chop the greens and add to the salad.

You can serve it with meat or fish, eat it with pita bread, or put it on bread in the form of a sandwich. The salad with toasted ciabatta cut in half is especially delicious.

Armenian salad in the oven

Baked vegetables cooked in the oven make the salad no less tasty than when cooked in the heat of a fire. The components are taken in the same quantities as in the first recipe. Place the vegetables on a baking sheet in the preheated oven. When baking, it is necessary to turn the vegetables on the other side just right so that they do not burn. If the bell pepper is very thick and fleshy, then baking it will take more time than making eggplants. Therefore, take out the already prepared vegetables a little earlier, and let the peppers finish baking so that you can easily remove the skin.

When the vegetables are baked, peel them and cut them into a salad bowl, adding onions, garlic and herbs. At the end, add salt, pepper and add fresh herbs.

Various salad options

Because Armenian salad has been prepared for a long time, enterprising housewives improve it in every possible way, adding other ingredients to the unique recipe. Some people use zucchini or zucchini. You can bake them by cutting them into thin strips, or whole, like eggplants. Check doneness with a fork or toothpick.

Those who love spicy dishes add bitter pepper, cutting it into thin rings. Be sure to remove all the grains from the inside, otherwise the dish will be fiery. Some housewives cut sheep cheese into cubes into the finished salad. Then the Armenian salad can be eaten as an independent dish.

Preparations for the winter

Let's look at how to create an Armenian salad of baked vegetables for the winter. Vegetables are cooked as usual in the oven. After baking, peel and mix the chopped ingredients in a cauldron or large, clean bowl. Only eggplants, bell peppers, and tomatoes are prepared for preservation; zucchini can be added if desired. You can cut vegetables into cubes or into thin strips. Then the workpiece is sprinkled with salt, pepper, and a little vinegar is added. Try a mixed salad so that there is enough of everything.

The next step is to sterilize the jars. Boil the iron lids for 10 minutes in a saucepan. Water must be poured so that all products are under water. Banks are prepared differently. They are first washed with dishwashing detergent or soda. Later, wipe with a clean napkin and dry completely, holding the jar over the fire until the water has completely evaporated. You need to hold the container with your hands at an angle, and not directly above the fire, otherwise you can burn your hands or the glass will crack from the heat.

Sterilization

When the jars are prepared, use a clean spoon to place the salad into the container, leaving 1 cm short of the top. Cover the top of the jars with a lid. While you are filling the containers with salad, place a large pot of water on the heat. When the water is already hot, place a round mesh for sterilization on the bottom of the pan and place the jars on it. The water does not have to reach the very top of the jar, otherwise the liquid will get inside. Leave 5 cm free.

After boiling, sterilization is carried out over low heat, with different times depending on the size of the container. So, for a 0.5 liter jar it is necessary to boil for 20 minutes, for 0.75 liters - 25 minutes, for 1 liter - half an hour or 35 minutes.

When the sterilization time has expired, the jar is removed with special tongs and immediately rolled up with a key for preservation. Turn the jars upside down and cover with a warm blanket until they cool. If you have jars with threads, and the lids simply screw onto them, then you do not need to twist the containers.

In winter, open the preparation and season with chopped herbs, butter and add onions.

The article gives recipes for Armenian salad from baked vegetables on the grill and in the oven, as well as its preservation for the winter. Cook with pleasure and delight your loved ones with new dishes. Bon appetit!