Grilled Vegetable Salad

Ingredients

• 2 red onions
• 500 g baby fennel
• 2 Zucchini
• 2 red bell peppers
• 400 g cherry tomatoes
• 2 Garlic cloves
• 4 tbsp olive oil
• Sea salt
• Lemon juice
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 220°C fan‑fry.

2. 2.

   Peel and slice the onions into wedges. Wash, trim and halve the fennel. Rinse, trim and cut the zucchini into pieces. Wash, halve, trim and slice the bell peppers into strips. Wash and trim the tomatoes. Peel and finely chop the garlic, then mix with the olive oil. Spread the vegetables (except the tomatoes) on a baking tray and drizzle with the garlic‑oil mixture. Season with sea salt and roast in the oven for about 25 minutes, turning occasionally. Add the tomatoes during the last 5–10 minutes. Finally drizzle with a little lemon juice, let cool slightly, then sprinkle with parsley before serving.