Roasted Vegetable Salad with Cheese
Appetizers • European
Description
For the salad, it's best to use meaty tomatoes and peppers, and eggplants without seeds. The vegetable oil used for cooking the vegetables is sufficient, so there's no need to add more for dressing. Instead of Parmesan, any cheese can be used. The potatoes in this case are boiled, but if you prefer fried, that is also a suitable option.
Ingredients
- Eggplants 3 pieces
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Garlic 1 head
- Parmesan Cheese 5 oz
- Herbs 4 stems
- Herbes de Provence 2 teaspoons
- Salt 3 teaspoons
- Vegetable Oil 5 fl oz
- Salad Potatoes 20 oz
Step-by-Step Guide
Step 1
Prepare the vegetables.
Step 2
Cut the eggplants into three parts, then make cross cuts without cutting all the way through.
Step 3
Make cross cuts on the tomatoes.
Step 4
Trim the roots and part of the skin from the garlic.
Step 5
Place the vegetables in a baking dish and sprinkle with salt.
Step 6
Add the Herbes de Provence.
Step 7
Drizzle with vegetable oil.
Step 8
Place in the oven, adding water. Cook at 355°F for about 1 hour.
Step 9
Peel and chop the cooked eggplants.
Step 10
Remove the skin from the pepper and chop it randomly.
Step 11
Remove the skin from the tomato and chop it randomly.
Step 12
Press the garlic into a bowl.
Step 13
Combine the vegetables in a bowl.
Step 14
Grate the cheese.
Step 15
Prepare the herbs.
Step 16
Chop them finely.
Step 17
Add the cheese and herbs to the other vegetables.
Step 18
Mix everything together.
Step 19
Boil the potatoes in water, adding 1 teaspoon of salt.
Step 20
Serve the salad on top of the potatoes.
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