Salad with Roasted Vegetables
Ingredients
- For the salad
- 2 Eggplant
- 3 small Zucchini
- 3 carrots
- salt
- 8 button Mushroom
- olive oil (for brushing)
- 2 leaves Lettuce
- 2 leaves Radicchio
- Basil
- parsley
- For the vinaigrette
- 2 Tbsps lemon juice
- 1 Tbsp balsamic vinegar (White)
- 5 Tbsps olive oil
- salt
- peppers
- In addition
- 150 grams Aioli (bought or homemade)
Preparation steps
Rinse vegetables and pat dry. Cut eggplant into 0.2 cm (approximately 0.1 inch) slices and lightly season with salt. Cut zucchini diagonally into 0.75 cm (approximately 1/3 inch) thick slices. Cut carrots diagonally into thin slices. Clean mushrooms with paper towels.
Rinse eggplant and pat dry.
Line baking sheet with baking paper, spread vegetables on it and drizzle with oil.
Roast in preheated oven at 200°C (approximately 400°F) for about 10 minutes, then turn vegetables over and drizzle with oil again and bake for another 10 minutes. Turn vegetables over again and drizzle with oil and roast for 5-8 minutes more.
Rinse and spin dry salad greens and herbs. Mix all ingredients for the vinaigrette. Arrange vegetables on plates, add salad greens and herbs and drizzle with vinaigrette. Serve accompanied by aioli.
