Appetizer "mushrooms with vegetables"

100 g canned mushrooms

2 tomato

2 sweet pepper

1 eggplant

2-3 garlic cloves

dill and parsley

2 tbsp. vegetable oil

salt

Bake eggplant and sweet pepper. Cut in half, remove the seeds.

Scald the tomatoes, peel.

Dice the prepared vegetables, combine, add vegetable oil, salt. Heat on low flame for 2-3 minutes and cool.

RUB the garlic with the salt. Add it along with the sliced mushrooms to the vegetables, stir.

Before serving, put in serving bowls, arrange greens.