Wash well the vegetables. Cut the carrots and the turnips into noodle/spaghetti shapes. Cut the cucumber and the peeled onions into circles. Mix the vegetables and flavor them as desired with the balsamic vinegar, the olive oil, salt and the finely chopped coriander.
Wash well the vegetables. Clean the peppers from their seeds and remove their handles. Cut them into cubes, mix them and flavor them with the olive oil and salt.
Wash well, peel and boil or bake the pumpkin until cooked. Then cut it into cubes. Peel, wash well and cut into circles the onions. Wash well and cut the remaining vegetables. Arrange on a plate with the onion and the pumpkin and flavor as desired with the olive oil and salt.
Wash well and cut the Chinese Napa cabbage. Flavor it with the olive oil and salt.
Peel, wash well and cut the onions into strips. Wash well the cucumbers and the dill. Cut the cucumbers into circles. Chop finely the dill. Stir and flavor as desired with the balsamic vinegar, the olive oil and salt.
Clean the frisee lettuce from the stump and from its core to minimize the bitter taste. Then cut its leaves into large pieces. Clean, wash well and cut the remaining vegetables. Stir together with the frisee lettuce and flavor with the olive oil, salt and lemon juice. Sprinkle the salad with sesame seeds.
Wash well the vegetables. Clean the peppers from their seeds and remove their handles. Cut and mix the vegetables and flavor them as desired with the olive oil and salt. Sprinkle the salad with the sesame seeds.
Wash well the vegetables. Clean the peppers from their seeds and remove their handles. Cut and mix the vegetables and flavor them as desired with the balsamic vinegar, the olive oil and salt.
Wash well, clean, slice and place the eggplant in water for 30 minutes. Then steam it until it softens. Peel, wash well and cut the onions. Clean the peppers from their seeds and stems and cut them together with the washed cucumbers and tomatoes. Mix well all vegetables and flavored them as desired with the olive oil, salt and parsley.
Wash well the vegetables. Cut the eggplant, the zucchini and the onion into thicker washers. Cut the carrots and the peppers into strips. Shorten the asparagus handles. Bake the vegetables on a grill pan for about 8 minutes. Mix the olive oil and lemon juice. Cover the vegetables with the sauce and flavor with salt as desired.
Bulgarian 
