Salad with Roasted Vegetables and Aioli

Ingredients

• 2 long eggplants
• 3 small zucchinis
• 3 Carrots
• Salt
• 8 mushrooms
• olive oil (for brushing)
• 2 leaves of romaine lettuce
• 2 leaves of radicchio
• Basil
• parsley
• 2 tbsp lemon juice
• 1 tbsp white balsamic vinegar
• 5 tbsp olive oil
• Salt
• Pepper
• 150 g aioli (store‑bought or homemade)

Instructions

1. 1.

   Wash and pat dry the vegetables. Slice the eggplants into 0.2 cm thick rounds and lightly salt them. Cut the zucchinis diagonally into 0.75 cm thick slices. Shave the carrots thinly on a diagonal. Rub the mushrooms with kitchen paper.

2. 2.

   Rinse the eggplant slices and pat dry again.

3. 3.

   Line a baking tray with parchment paper, arrange the vegetables on it, and brush with oil.

4. 4.

   Bake the vegetables in a preheated oven at 200 °C for about 10 min, then flip and brush again with oil. Bake another 10 min, flip once more, brush again, and finish cooking in about 5–8 min.

5. 5.

   Meanwhile wash the salad greens and herbs. Whisk together the vinaigrette ingredients. Arrange the roasted vegetables on plates, add the salad and herbs, drizzle with vinaigrette, and serve with aioli on the side.