Summary

Ingredients

• 1 bell pepper (s), red or yellow
• 1 medium zucchini
• 1 eggplant (s)
• 1 bunch spring onion (s)
• 10 cherry tomato (s)
• 1 bunch rocket
• 3 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• 3 tablespoon oil (sunflower oil)
• 1 clove garlic
• 0.5 ½ bunch basil
• 1 teaspoon honey (acacia honey)
• salt and pepper

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Instructions

1. Wash and clean the peppers, courgette, aubergine and spring onions and cut into bite-sized pieces. Mix with 4 tablespoons of olive oil and place in a large baking dish or on a baking sheet lined with baking paper. Grill under the grill for about 15 minutes until the vegetables start to brown. Turn occasionally to avoid charring the top.
2. In the meantime, wash and dry the rocket and cherry tomatoes. Remove the hard stalks from the rocket. Halve the cherry tomatoes. Rinse the basil and shake dry. Detach the leaves from the stems.
3. Mix balsamic vinegar with salt, pepper and honey with a whisk until the salt and honey have dissolved. Then beat in the remaining olive oil and sunflower oil until an emulsion forms. If the dressing is too thick, add a little water or broth to extend it. Finely chop the garlic and add to the dressing.
4. When the grilled vegetables are ready, take them out of the oven and let them cool down a little. Then mix the dressing with the vegetables. Mix in the rocket, tomatoes and basil leaves and serve immediately.
5. This salad goes very well with grilled, pan-fried or Mediterranean fish.