Baked Vegetable Salad with Cheese
6 servings
60 minutes
Roasted vegetable salad with cheese is a refined dish of European cuisine that praises the simplicity and naturalness of flavors. Roasted eggplants, peppers, and tomatoes are filled with depth, revealing their sweet and smoky aroma, while garlic adds a piquant touch. Provencal herbs and vegetable oil harmoniously highlight the natural notes of the vegetables. The finishing touch—grated Parmesan and fresh herbs—adds creaminess and freshness. This salad not only delights the palate but is also nutritious, easily digestible, and pairs perfectly with boiled potatoes. The dish can be served as a light lunch or an elegant appetizer for the main table, impressing guests with its aromatic richness and naturalness.
1
Prepare the vegetables.
2
Cut the eggplants into three parts, then crosswise but not all the way through.
- Eggplant: 3 pieces
3
Make cross-shaped cuts on the tomatoes.
- Tomatoes: 3 pieces
4
Cut off the roots and part of the skin from the garlic.
- Garlic: 1 head
5
Place the vegetables in a baking dish and sprinkle with salt.
- Salt: 3 teaspoons
6
Add Provencal herbs.
- Herbes de Provence: 2 teaspoons
7
Sprinkle with vegetable oil.
- Vegetable oil: 100 ml
8
Place in the oven, adding water. Cook at 180 degrees for about 1 hour.
- Potato: 500 g
9
Clean and chop the prepared eggplants.
- Eggplant: 3 pieces
10
Peel the skin off the pepper and chop it randomly.
- Sweet pepper (capsicum): 1 piece
11
Peel the tomato, cut it randomly.
- Tomatoes: 3 pieces
12
Crush the garlic into a bowl.
- Garlic: 1 head
13
Put the vegetables in a bowl.
- Eggplant: 3 pieces
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 3 pieces
14
Grate the cheese.
- Parmesan (Parmigiano Reggiano): 100 g
15
Prepare the greens.
- Fresh herbs: 4 stems
16
Chop it finely.
- Fresh herbs: 4 stems
17
Add cheese and greens to the other vegetables.
- Parmesan (Parmigiano Reggiano): 100 g
- Fresh herbs: 4 stems
18
Mix everything.
19
Boil the potatoes in water, adding 1 teaspoon of salt.
- Salt: 3 teaspoons
20
Place the salad on top of the potatoes and serve it to the table.
- Potato: 500 g
