Roasted vegetables with Zahtar
Ingredients
- deli dip Zahtar
- Melanzani
- Zucchini
- Paprika
- Salt
Preparation
- Slice the eggplants, salt both sides and leave to stand on kitchen paper for 10 minutes to remove the water.
- Dab off salt and water.
- Cut the zucchinis into slices and the peppers into pieces.
- Fry the vegetables in a pan, season with salt and sprinkle with Zahtar .
