Roasted vegetable salad

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!