Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 red pepper (s)
• 1 bell pepper (s), green
• 4 tomato (s)
• 1 medium onion (s)
• 4 sprigs rosemary
• 6 sprigs thyme
• 4 stalks sage
• olive oil
• 3 tablespoon balsamic vinegar
• salt and pepper
• 1 teaspoon Pimentón de la Vera, hot

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Instructions

1. Cut the tomatoes into eighths. Cut the remaining vegetables into bite-sized pieces, halve the onion and cut into fine strips. Line a baking sheet with parchment paper, spread the vegetables (except for the tomatoes, which will later be added to the salad cold), drizzle with olive oil and mix well.
2. Sprinkle with a little salt and pepper. Spread the herbs on the vegetables and pour a little olive oil over them again. Put the tray in the oven and bake the vegetables at 200 ° C (top / bottom heat) for about 20 minutes until they have the desired consistency. It should still have a bit of bite.
3. Now mix 5 tablespoons of olive oil with 3 tablespoons of balsamic vinegar in a sufficiently large bowl. Season with salt, pepper and Pimenton de la Vera. Take the vegetables out of the oven, remove the herbs and add the vegetables to the dressing.
4. Mix everything well and cover and let cool down. When the salad is still lukewarm, add the tomato wedge and mix well. The salad can now be served lukewarm. But it also tastes good when it comes out of the fridge slightly chilled.
5. Grilled fish and meat go well with it.