Simple vegetable salad
Description
Minimum effort — excellent result. I serve this salad warm. It can easily work as a side dish for fish or chicken. If you have some cheese on hand, you can grate it and sprinkle over the salad. Finely grated Parmesan works especially well here. Ready to serve immediately.
Instructions
- 1
Step 1
Wash the eggplant and zucchini and cut into small pieces. Place in a baking dish.
- 2
Step 2
Preheat the oven to 180 degrees. Chop the onion and garlic coarsely, place them into a baking dish. Sprinkle everything with salt, pepper, fennel, and herbs, then generously drizzle with oil.
- 3
Step 3
Roast these vegetables for 15 minutes. Drain the water from the chickpeas and add them to the other vegetables after 15 minutes.
- 4
Step 4
Mix the vegetables and bake for another 10 minutes, then drizzle with balsamic vinegar, sprinkle with chopped mint, and serve.