Roast Vegetable Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 red peppers
• 2 zucchini
• 2 fennel bulbs
• 2 eggplants
• 2 red onions
• 2 heads garlic, cloves separated
• 3 lemons, thickly sliced
• 8 tablespoons olive oil
• 7 ounces green beans, lightly cooked
• 1 bunch fresh basil
• 2 tablespoons lemon juice
• salt & freshly ground black pepper

Recipe

• 1 set the oven to 400°f
• 2 chop up the peppers, zucchini, onions, and eggplants into evenly sized pieces and place them into a large roasting pan.
• 3 scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.
• 4 season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.
• 5 remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter. allow the salad to cool a little and then stir in the cooked beans and the basil.
• 6 to make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins. add a little sea salt and pound with a pestle until the mixture forms a paste.
• 7 add the lemon juice and remaining olive oil and work everything together. season to taste with salt and freshly ground black pepper.
• 8 pour the dressing over the vegetables and toss well. serve warm, or at room temperature.