Warm Roasted Vegetable Salad

1. 1

   Preheat oven to 425F.

2. 2

   Cut the peppers and discard the seeds.

3. 3

   Halve the eggplants lengthwise and cut each into thick slices.

4. 4

   Slice the onions into thin rounds.

5. 5

   Place the laved peppers, eggplants and onions in a large roasting tin.

6. 6

   Add olive oil, thyme, garlic, salt and pepper and combine well.

7. 7

   Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.

8. 8

   Meanwhile, quarter the plum tomatoes.

9. 9

   Add the plum tomatoes and the goat cheese.

10. 10

    Toss the vegetables and return to the oven for 10-15 minutes more.

11. 11

    Remove the vegetables with a slotted spoon to a serving platter and keep warm.

12. 12

    Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice.

13. 13

    Bring to a boil and boil for 1 minute.

14. 14

    Cool slightly and add the basil.

15. 15

    Place roasted vegetables on warm plates and spoon warm dressing over.

16. 16

    Garnish with thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.