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.
1
Cut the eggplants lengthwise into eighths, place on a baking sheet, lightly drizzle with olive oil, and sprinkle with salt.
- Eggplant: 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.
- 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.
- Yellow sweet pepper: 4 pieces
- Red sweet pepper: 4 pieces
- Olive oil: 2 tablespoons
- Sea salt: 0.5 teaspoon
- Herbes de Provence: 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.
- Courgette: 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.
- Fennel: 2 pieces
- Red onion: 2 heads
- Olive oil: 2 tablespoons
- Sea salt: 0.5 teaspoon
- Herbes de Provence: 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.
- Dill: 5 sprig
- Parsley: 5 sprig
- Cilantro: 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.
- Lemon juice: 1 teaspoon
- Dill: 5 sprig
- Parsley: 5 sprig
- Cilantro: 5 sprig
