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Roasted Vegetable Salad
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Roasted Vegetable Salad

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. So, let me tell you. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the vegetables, salt, pepper, Provence herbs, and oil. Garlic and fresh herbs are not needed yet. Wash all the vegetables and remove the seeds from the peppers. Let's get started!

  2. 2

    Step 2

    Step 2

    2. Preheat the oven to 180 degrees. Peel the eggplant and cut into medium cubes or slices. Place in a bowl, add salt, and let stand for 10 minutes.

  3. 3

    Step 3

    Step 3

    3. Cut the zucchini into pieces the same size as the eggplant.

  4. 4

    Step 4

    Step 4

    4. Sweet pepper — into squares, onion — into 4 parts.

  5. 5

    Step 5

    Step 5

    5. Place all the vegetables in a suitable ovenproof baking dish, season with salt and pepper, sprinkle with Provencal herbs, and drizzle with vegetable oil. Pour a little water around the edges to prevent the vegetables from burning and to keep them juicy. Bake in the oven for 30 minutes, covered with foil.

  6. 6

    Step 6

    Step 6

    6. After 30 minutes, remove the foil and bake the vegetables for another 10 minutes. Peel the garlic and chop the herbs.

  7. 7

    Step 7

    Step 7

    7. Transfer the cooked vegetables to a plate, add garlic (pressed) and herbs. There's no need to add oil, there's already enough; let the excess remain at the bottom of the baking tray. Mix well. The salad is ready. It can be served warm or cold.

  8. 8

    Step 8

    Step 8

    8. Enjoy!