Preparation
- Wash the peppers, eggplant and zucchini and cut into bite-sized pieces. Peel the onion and cut into eighths.
- Peel and finely chop the garlic or press through a garlic press.
- Place the vegetables in a large bowl. Add the garlic, drizzle with olive oil and season generously with salt and pepper. Finely chop the Italian herbs and add to the vegetables. Mix everything well.
- Preheat the oven to 200°C top/bottom heat.
- Spread the vegetables on a baking tray lined with baking paper and roast in the oven for approx. 15 mins. until the vegetables start to brown. Remove from the oven and leave to cool slightly in a bowl.
- Clean the rocket and mix into the vegetables along with the olives.
- Whisk the balsamic vinegar and walnut oil into a dressing and pour over the vegetables. Mix well.
- Arrange the grilled vegetable salad on plates, sprinkle with croutons and serve.
