Roasted Vegetable Salad

Ingredients

• 2 bulbs fennel
• 1 red bell pepper
• 1 yellow bell pepper
• 450 g waxy potatoes
• 2 onions
• 5 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 300 g cherry tomatoes (with stems)
• 2 stalks basil
• 4 stalks thyme
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Wash and clean the vegetables. Quarter the fennel, remove the tough core, and cut into strips. Halve the bell peppers, remove seeds and white membranes, and slice the flesh into wide strips. Peel the potatoes and cut them into strips as well. Peel the onions and cut into strips.

2. 2.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Toss the vegetables (except the tomatoes) with 3 tbsp oil, salt, pepper, spread on a baking sheet, and roast in the preheated oven for about 25 minutes, turning occasionally. Add the tomatoes and roast for another 10 minutes.

3. 3.

   Rinse the herbs, shake dry, and pluck the leaves from the stems.

4. 4.

   Remove the vegetables from the oven, let them cool briefly, then mix with the herbs, vinegar, and remaining oil. Season to taste, adjust seasoning if needed, and serve in bowls.