Roasted Vegetable Salad

Ingredients

Eggplant 400 g

Yellow bell pepper 1

Red bell pepper 1

Olive oil 3 tbsp

Lemon juice 1 tsp

Ground black pepper 1 pinch

Basil 1 tbsp

Garlic 1 clove

Salt 1 tsp

Line a baking sheet with foil and preheat the oven to the grill. In a bowl, combine the olive oil, lemon juice, salt, pepper, and basil. Cut the eggplant and peppers into thin, short strips, place in a bowl, add 2 tbsp of the dressing, and toss.

 Place the vegetables in an even layer on a baking sheet, place under the grill, and cook, stirring occasionally, for 10-15 minutes, or until the vegetables are tender and golden brown. Be careful not to overcook them, as this can cause them to overcook.

Add the minced garlic to the remaining dressing. Transfer the cooked vegetables to a bowl, season with the garlic-oil, and optionally add chopped fresh herbs. Stir well.

Serve warm or cold.

Enjoy!