Roasted Vegetable and Crouton Salad
Appetizers • World
Description
Roasted Vegetable and Crouton Salad
Ingredients
- Sweet Red Onion 1 bunch
- Garlic 3 cloves
- Olive Oil 3 tablespoons
- Red Wine Vinegar 1 tablespoon
- Marinated cherries 10 oz
- White bread 5 oz
- Eggplants 1 piece
- Courgette 3 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
Cut the eggplant and zucchini into large cubes and transfer to a bowl. Add finely chopped salad onion, unpeeled garlic cloves, half of the olive oil, a little salt, and pepper. Mix and spread on a baking sheet. Place in the oven for 30-35 minutes, stirring a couple of times until the vegetables are slightly charred.
Step 3
10 minutes before the end of cooking, break the bread into pieces, drizzle with olive oil, and lightly salt. Spread on a second baking sheet and place in the oven to brown for about 7 minutes. Cool on the baking sheet.
Step 4
In a large bowl, mix the remaining oil and vinegar, add the vegetables, halved tomatoes, and croutons, and mix well. Let sit for 10 minutes and serve.
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