Warm Vegetable Salad

Ingredients

• 2 colorful bell peppers
• 2 Zucchini
• 1 eggplant
• 120 ml olive oil
• Salt
• Pepper
• a few spritzes lemon juice
• 0.5 bunch thyme
• 2 red onions
• 150 g sheep cheese
• 1 Garlic clove
• 4 slices toast bread
• 2 tbsp Maille Dijon mustard (Originale)
• 2 tbsp Aceto balsamico (Mazzetti L’Originale "Rustico")
• sugar
• 75 g black olives
• lemons (for garnish)
• fresh herbs (for garnish)

Instructions

1. 1.

   Clean and wash bell peppers, zucchini, and eggplant. Cut peppers into larger pieces, slice eggplant, cut zucchini into sticks. Gradually heat 75 ml olive oil. Fry the prepared vegetables in portions for about 8 minutes.

2. 2.

   Season with salt, pepper, and lemon juice. Wash thyme, finely chop, and stir in. Peel onions and slice into rings. Cube sheep cheese. Distribute both over the salad. Peel garlic, press through a garlic press. Heat 25 ml olive oil. Sauté garlic in it. Remove toast bread of crusts, cut into pieces, and fry them.

3. 3.

   For the dressing, mix Maille Dijon mustard Originale, Mazzetti L’Originale "Rustico", and 2 tbsp olive oil. Season with salt, pepper, and sugar. Drizzle over the salad. Arrange with toast and olives. Serve garnished with lemon and fresh herbs.