Roasted vegetable salad
Very easy
Victoire
Victoire

Roasted vegetable salad

Prep Time

6 minutes
Prep time

Cooking

30 minutes
Cook time

Calories

426 cal.
Per serving

Ingredients for 1

Eggplant

1/2

Eggplant

Zucchini

1/2

Zucchini

Tomato

2

Tomato

Mozzarella (buffalo)

1/2

Mozzarella (buffalo)

Garlic

1/2 clove

Garlic

Pine nuts

1 tbsp

Pine nuts

Black olives (pitted)

5

Black olives (pitted)

Utensils

Oven, Frying pan, Stovetop, Parchment paper

recipe

  • Step 1
    Preheat the oven to 200°C Chop the eggplants and zucchini into 0,5cm strips and quarter the tomatoes. Put everything on a baking tray, season, add olive oil and minced garlic.
  • Step 2
    Bake the vegetables for 20 minutes, then leave to cool once cooked. Meanwhile, halve the olives and the mozzarella. In a hot pan cook the pine nuts for 2 minutes to make them golden.
  • Step 3
    Serve the roasted vegetables, olives, mozzarella, pine nuts on a plate and season. Enjoy!