Roasted Vegetable and Crouton Salad
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
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 - 8.8 oz
- White bread - 3.5 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 428°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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