SALAD OF OVEN ROASTED VEGETABLES

#2

vegan

salad

easy

Stevan Paul

INGREDIENTS FOR 4 PERSONS

2 zucchinis
Salt
3 long peppers
2 eggplants
2 red onions
Olive oil
2 tbsp TOMAMI # 2
2-3 tbsp (herbal) vinegar
A few sprigs of garden herbs (e.g. basil, oregano, parsley, optional: lemon-thyme with flowers)

INSTRUCTIONS

Wash the vegetables. Cut the zucchinis and peppers lengthways into quarters and
season with salt. Cut the eggplants lengthways into eighths and season with salt.
Peel the onions, only partially cut into eighths, leaving the stalks intact. The eighths
should still hold together on the stalk. Salt the onions.
Turn the oven on to 220C degrees. Spread the salted vegetables on a baking sheet
lined with baking paper, drizzle with olive oil. Brown the vegetables in the hot oven for
25 minutes – the vegetables take on an attractive colour, especially on the side facing the baking tray. Remove the vegetables, use the baking paper to pull them from the hot tray onto the work surface and leave them to cool down.

Mix TOMAMI # 2 with the vinegar and 4 tablespoons of olive oil to make a vinaigrette. Set aside a few tips, flowers and leaves from the herbs, chop the remaining herbs and stir into the vinaigrette. Arrange the vegetables on a plate, pour over the vinaigrette and sprinkle with the prepared herbs.

Tips:
– Goes well with flatbread
– The roasted vegetable salad tastes great on its own, but is also excellent served with baked potatoes and sour cream, or steak and fish dishes for example.

Preparation time: 20 minutes (plus 25 minutes cooking time for the oven vegetables).

A recipe by Stevan Paul.
Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking: Really Good Cooking – Simply Combine – Unlimited Possibilities”.