Warm salad of baked vegetables

6 servings

60 minutes

Warm roasted vegetable salad is a vibrant and aromatic masterpiece of Mediterranean cuisine. It combines the rich flavors of eggplant, sweet pepper, zucchini, and fennel, roasted to perfect tenderness and slightly caramelized in the oven. Olive oil, Provençal herbs, and garlic add depth to the aroma, while fresh herbs and lemon juice bring lightness and freshness. This salad is perfect as a standalone dish or as an exquisite complement to meat or fish.

Energy value per serving

• Calories: 200.7
• Proteins: 7.6g
• Fats: 7.2g
• Carbohydrates: 27.1g

Ingredients

• Eggplants: 3 pc
• Yellow bell pepper: 4 pc
• Red sweet pepper: 4 pc
• Zucchini: 2 pc
• Fennel: 2 pc
• Red onion: 2 head
• Dill: 5 sprig
• Parsley: 5 sprig
• Coriander: 5 sprig
• Garlic: 4 clove
• Olive oil: 2 tbsp
• Provencal herbs: 1 tbsp
• Lemon juice: 1 tsp
• Sea salt: 0.5 tsp

Cooking steps

1. Cut the eggplants lengthwise into eighths, place on a baking sheet, lightly drizzle with olive oil, and sprinkle with salt.

   Required ingredients:

   • Eggplants: 3 pieces
   • Olive oil: 2 tablespoons
   • Sea salt: 0.5 teaspoon

2. Bake in a preheated oven (250 °C) for 20 minutes until golden brown. Transfer to a salad bowl.

3. Reduce the oven temperature to 220°C.

4. Peel and finely chop the garlic.

   Required ingredients:

   • Garlic: 4 cloves

5. Remove seeds from sweet peppers, cut each into eighths, arrange on a baking sheet, drizzle with olive oil, sprinkle with sea salt, half of the Provençal herbs, and garlic, and bake in the oven for 10-15 minutes until done.

   Required ingredients:

   • Yellow bell pepper: 4 pieces
   • Red sweet pepper: 4 pieces
   • Olive oil: 2 tablespoons
   • Sea salt: 0.5 teaspoon
   • Provencal herbs: 1 tablespoon
   • Garlic: 4 cloves

6. Place the pepper in a colander to drain excess juice.

7. Slice the zucchini thinly and place it on a baking sheet.

   Required ingredients:

   • Zucchini: 2 pieces

8. Cut the fennel and red onion into eight wedges, add to the zucchini, drizzle with olive oil, season with salt, and sprinkle with remaining Provencal herbs.

   Required ingredients:

   • Fennel: 2 pieces
   • Red onion: 2 heads
   • Olive oil: 2 tablespoons
   • Sea salt: 0.5 teaspoon
   • Provencal herbs: 1 tablespoon

9. Bake the fennel in the oven for 8-10 minutes until cooked, then cool to room temperature.

10. Chop the greens finely.

    Required ingredients:

    • Dill: 5 sprig
    • Parsley: 5 sprig
    • Coriander: 5 sprig

11. Place the roasted vegetables in a salad bowl with the eggplants, mix, drizzle with lemon juice or apple cider vinegar, and sprinkle with herbs.

    Required ingredients:

    • Lemon juice: 1 teaspoon
    • Dill: 5 sprig
    • Parsley: 5 sprig
    • Coriander: 5 sprig