Go Back
Print Recipe

Roasted Vegetable Salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Servings: 4
Author: Nikolay's Kitchen

Ingredients

  • 1 Medium Aubergine
  • 1 Medium Courgette
  • 2 Red Peppers
  • 120 ml Olive Oil
  • 30 ml Balsamic Vinegar
  • 4 Slices Whole Grain Rye Bread
  • 50 g Grated Parmesan
  • Chopped Basil

Instructions

  • Turn oven on grill mode at 220C.
    Cut aubergine, courgette and peppers  into 2cm cubes. 
    Place all vegetables in a large roasting pan.
    Drizzle vegetables with 30ml olive oil, season with salt and pepper, then toss well. 
    Roast for 5-10min until vegetables are golden brown but still crunchy. 
    Transfer to a large bowl. Cover with cling film and put them in the fridge to stay over night. 
    Next day cut the bread into small cubes and roast in preheated oven to make crispy croutons.
    Put vegetables and croutons in salad bowl ,mix 90ml. olive oil and 30ml. balsamic vinegar and drizzle over them. Add and chopped basil and mix well.
    When serve sprinkle grated parmesan over.

Notes

You can add one chopped clove garlic when roast vegetables if you like .