Summary

Ingredients

• 2 sweet potatoes, peeled and diced
• 3 tablespoon olive oil
• Pepper, freshly ground
• 2 clove (s) garlic, crushed
• 1 large eggplant (s)
• 2 bell pepper (s), red,
• 200 g salad, mixed
• 300 g mozzarella, or 200 sheep cheese

For the dressing:

• 2 tablespoon balsamic vinegar
• 1 clove garlic, crushed
• 3 tablespoon olive oil
• 1 small shallot (s), finely chopped
• 2 tablespoon herbs, chopped, as desired, e.g. parsley, basil, lemon balm, tarragon, fresh or frozen,
• Salt and pepper, from the mill

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Instructions

1. Preheat the oven to 190 ° C, mix the diced sweet potatoes on a baking sheet with 2 tablespoons of olive oil, garlic and pepper and bake for 30 minutes on the middle rack until they are soft and lightly browned. Put the sweet potatoes on a plate. First cut the aubergines lengthways into 1-2 cm thick slices, then into 1-2 cm cubes. Halve the peppers, remove the seeds and cut into approx. 2 cm squares. Put everything on the baking sheet, mix with 1-2 tablespoons of olive oil and grill in the oven, ideally under the grill at 225 ° C for about 10 minutes, until everything is soft and lightly browned. Turn 1-2 times in between. If you don`t have a grill, slide the tray onto the middle rail and bake it at 250 ° C, but that takes a little longer. Cut the mozzarella into slices or the sheep`s cheese into cubes and set aside. For the dressing, mix the vinegar, garlic and oil in a small bowl, then stir in the shallot and herbs. Season to taste with salt and pepper. Divide the washed and drained lettuce leaves on 4 salad plates or one large platter. Arrange the sweet potatoes, peppers and aubergines on top, arrange the mozzarella slices in between, or put the sheep`s cheese cubes on the salad. Drizzle with the dressing. This goes well with ciabatta or baguette. If the dish is to be a side dish, e.g. with fish, half of the ingredients are sufficient. You can prepare the salad well by mixing the vegetables (except for the lettuce leaves) and letting them steep with the dressing. Retain a tablespoon of the dressing so that you can drizzle the lettuce leaves while serving.