Fried Vegetable Salad

وسام الحجيجChef

Ingredients

• 3 Roma tomatoes
  3 pieces
• 4 Potatoes
  4 pieces
• 4 Zucchinis
  4 pieces
• Chopped parsley
  1 cup
• 1/2 can of corn
  0.5 can
• 6 Cloves of crushed garlic
  6 cloves
• Vinegar
  1 tablespoon
• Cumin
  1 teaspoon
• Salt
  1 teaspoon

Steps

1. 1

   Cut the eggplant, zucchini, and potatoes into cubes.

   Required Tools:

   Knife

   5 min
2. 2

   Fry the eggplant, zucchini, and potatoes in oil, each separately.

   Required Tools:

   Frying Pan

   15 min
3. 3

   Put a little vinegar in a bowl and add salt, cumin, garlic, and stir. Add the fried vegetables with parsley and corn, and mix well, then serve.

   Required Tools:

   🍳

   Bowl

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags