Roasted Vegetable Salad with Burrata

2 SERVINGS

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INGREDIENTS

1 eggplant
1 young zucchini
1 red bell pepper
150 g cherry tomatoes
2 cloves of garlic
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt
Pepper
4 sprigs of thyme
200 g mixed salad
2 pieces of Burrata

YOU WILL ALSO NEED

Parchment paper
Whole grain bread

INSTRUCTIONS

1
Wash and dry the vegetables. Cut the eggplant into thicker slices and salt them. Let them rest for 15 minutes, then dry the eggplants with a paper towel. Cut the zucchini into thicker sticks. Remove the seeds from the pepper and cut it into quarters. Peel and slice the garlic.
2
Place the prepared vegetables on a baking sheet with parchment paper, add cherry tomatoes, sprinkle with garlic, salt, and thyme. Drizzle with olive oil.
3
Bake at 200°C for 20 minutes.
4
For the dressing, mix balsamic vinegar, olive oil, salt, and ground pepper. Place the salad and dressing in a bowl. Mix well.
5
Divide the salad onto plates. Add roasted vegetables and burrata. Drizzle with olive oil. Serve with whole grain bread.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!