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Shall we prepare a different salad? We are going to leave aside the traditional lettuce salad to enjoy a delicious roasted vegetable salad.
It has pepper, eggplant, roasted tomato... and it is ideal to accompany may be made by each meat or fish.
Can be brought to the table both warm and cold. And it is always a good option as a “fridge bottom” because it looks good with everything.
Roasted vegetable salad
Simple roasted vegetable salad, with eggplant, pepper...
- ascen jimenez
- Kitchen: cuisine
- Recipe type: salads
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- An eggplant
- A red pepper
- One onion
- A head of garlic (we leave one clove for the dressing)
- Olive oil
- Sal Island
- 4 cherry tomatoes
- Aromatic herbs
Preparation
We wash the vegetables well.
In an oven-safe dish, place the eggplant, tomato, onion and head of garlic. We sprinkle the vegetables with a splash of oil and add salt.
We bake at 175º for approximately half an hour.
After that time, we turn the vegetables so that they cook well on both sides. We also put the cherry tomatoes on the tray. We continue baking for another 30-40 minutes.
Once the vegetables are done, we take them out of the oven.
After a few minutes, when the pepper burns, we peel it.
We chop all our vegetables.
We put the vegetables in a salad bowl.
With a food processor or simply in a small glass, mix olive oil, dry aromatic herbs and a chopped clove of garlic. We emulsify or mix well.
We dress our salad with that oil.
More information - Roasted lamb, easier, impossible