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Salad of oven roasted vegetables
#2
vegan
salad
easy
Stevan Paul
Ingredients for 4 persons
- 2 zucchinis
- 3 long peppers
- 2 eggplants
- 2 red onions
- olive oil
- 2 tbsp TOMAMI No.2 🛒
- 2–3 tbsp (herbal) vinegar
- salt
- a few sprigs of garden herbs (e.g. basil, oregano, parsley, optional: lemon-thyme with flowers)
Preparation
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 220 °C 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 No.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.