Vegetable Salad with Sheep Cheese

Ingredients

• 1 Garlic clove
• 60 ml olive oil
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 200 g Feta Cheese
• 1 eggplant
• Salt
• 2 Zucchini
• 2 red onions
• 200 g Green beans
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Peel the garlic and press it into the olive oil. Whisk in the lemon juice, salt, and pepper. Drain the feta and crumble it into the oil.

2. 2.

   Wash, trim, and slice the eggplant about 1 cm thick. Sprinkle with salt and set aside to draw out water. Wash, trim, and cut the zucchini diagonally into slices. Peel the onions and cut them into wedges.

3. 3.

   Preheat the grill. Pat the eggplant dry and brush it lightly. Grill all vegetables, turning occasionally, for about 10 minutes until tender, seasoning both sides with a little salt and pepper.

4. 4.

   Trim the green beans and blanch them in salted water for about 8 minutes until firm. Drain, shock in cold water, and let drain.

5. 5.

   Combine the grilled vegetables with the beans and drizzle the balsamic vinegar over them.

6. 6.

   Scatter some crumbled feta on top of the salad and serve the vegetable salad with sheep cheese. Offer the remaining feta in the oil as a side.

7. 7.

   Serve with grilled baguette slices.