Summary

Ingredients

• 1 zucchini, sliced
• 1 bell pepper (s), yellow, cut into strips
• 1 eggplant (s), sliced
• 1 fennel, eighth
• 1 onion (s), red, eighths
• 3 tablespoon olive oil
• 1 clove (s) garlic, very finely chopped
• 16 cherry tomato (s)
• 1 sprig rosemary, fresher
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar, dark
• 1 tablespoon balsamic vinegar crema (balsamic reductiom)
• 2 teaspoons rosemary, chopped
• 1 teaspoon mustard (Dijon mustard)
• 1 teaspoon honey
• 2 teaspoons lemon juice
• possibly pine nuts, roasted, pumpkin seeds or similar

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Instructions

1. Mix all of the vegetables except for the tomatoes with 3 tablespoons of oil, rosemary sprig and garlic.
2. Spread on a baking sheet and roast for about 10 minutes under the grill in the oven, or on high heat, until all the vegetables are cooked and start to get dark. Let cool, remove the rosemary sprig and place the vegetables in a serving bowl.
3. For the dressing, mix the remaining oil with the balsamic vinegar, balsamic vinegar crema, chopped rosemary, mustard, honey and lemon juice, add to the vegetables with the tomatoes and mix everything well.
4. Cover and chill for an hour, then sprinkle with roasted seeds to taste and serve.