Roasted vegetable salad

Baked vegetables are already a win-win option in themselves, and even more so with a light dressing and fresh aromatic garlic.

Ingredients

• 1 large eggplant
• 3-4 sweet peppers
• 2 tomatoes
• 2 garlic cloves
• olive oil
• lemon juice or balsamic vinegar
• salt pepper

Directions

1. Prick the vegetables with a fork, brush lightly with olive oil and place in a baking dish or on a baking sheet.
2. Roast the vegetables until the skin turns black. Turn once during baking so that the vegetables cook evenly.
3. Then remove the vegetables from the oven and cool. Peel, remove seeds from peppers, cut into any shape.
4. Add chopped garlic, season with olive oil, salt and pepper. Then add a little balsamic vinegar or lemon juice to taste. Give the salad of baked vegetables a little brew and serve!