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Warm Roasted Vegetable Salad

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“Here is a lovely vegetable salad that was shared with my dear SIL by a Danish cook. Loads of lovely vegetable in a balsamic vinaigrette served warm or at room temperature. Not "historical" Danish food but certainly what a contemporary Danish cook would share with guests.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Cut the peppers and discard the seeds.
  3. Halve the eggplants lengthwise and cut each into thick slices.
  4. Slice the onions into thin rounds.
  5. Place the laved peppers, eggplants and onions in a large roasting tin.
  6. Add olive oil, thyme, garlic, salt and pepper and combine well.
  7. Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.
  8. Meanwhile, quarter the plum tomatoes.
  9. Add the plum tomatoes and the goat cheese.
  10. Toss the vegetables and return to the oven for 10-15 minutes more.
  11. Remove the vegetables with a slotted spoon to a serving platter and keep warm.
  12. Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute.
  13. Cool slightly and add the basil.
  14. Place roasted vegetables on warm plates and spoon warm dressing over.
  15. Garnish with thyme sprigs.

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