Warm Summer Salad with Vegetables
A warm summer salad with vegetables from Spoonsparrow is always wonderfully tasty.
Ingredients
- 1 eggplant
- 2 Zucchini
- Salt
- 250 g red cherry tomatoes
- 250 g yellow cherry tomatoes
- 10 small mixed bell pepper halves (red, yellow, green)
- 1 Garlic clove
- 3 tbsp olive oil
- 3 tbsp Lemon juice
- Pepper
- a handful oregano (with flowers)
- 4 tbsp balsamic vinegar
- coarse salt
Instructions
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1.
Wash, clean and cut eggplant and zucchini lengthwise into thin strips. Salt the eggplant slices and let them drain water. Wash and drain the tomatoes. Wash bell pepper halves, split lengthwise with stem, remove white membranes and seeds. Rinse eggplant and pat dry. Mix all vegetables together. Peel garlic clove and press it into the mixture. Combine everything with 2 tbsp oil and lemon juice. Season with salt and pepper. Spread on a parchment‑lined baking sheet and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.
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2.
Meanwhile wash oregano, pluck leaves and flowers. Whisk together with vinegar and remaining oil.
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3.
Distribute the finished vegetable salad onto four plates and drizzle dressing over it. Sprinkle coarse sea salt and pepper on top.
