oven-baked vegetables – leftovers …
Servings: 2
ingredients:
- about 500g assorted oven-baked vegetables
- about 250 g buffalo mozzarella
- 2-3 spring onions
- 10-12 small tomatoes about 100 g
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp sweet mustard
- salt & pepper
- 2-3 slices of white bread
- a dash of olive oil
how to:
- Arrange the oven-baked vegetables on a plate large enough ...
- Chop the spring onions & cut the small tomatoes in halves; arrange both on top of the baked vegetables.
- Whisk together the olive oil, the balsamic vinegar & the mustard; use a bottle for shaking for the easy approach.
- Add salt & pepper to taste.
- Pour the dressing evenly over the vegetables.
- Tear apart the buffalo mozzarella & arrange on top.
- Tear apart the slices of white bread & fry in a pan w/ just a dash of olive oil.
- As soon as the pieces of bread get crispy add them on top of the salad.
- Serve at once.
Notes
Oven-baked vegetables: I worked w/ leftovers. The weekend before I had made a large amount of oven-baked vegetables (mainly w/ olive oil & Mediterranean herbs) for a dinner event. Therefore some of the oven-baked vegetables just remained untouched; I put them in a container & stored them in the fridge. Of course you may prepare oven-baked vegetables especially for this salad. It’ll take about 1 h additional time for cleaning, trimming, chopping & baking on a baking tray in the oven.
Oven-baked vegetables assorted: I had aubergines resp. eggplant, courgette resp. zucchini, shallots & red peppers for my salad. You may also add baked tomatoes, baked mushrooms, baked potatoes, baked fennel ...
Buffalo mozzarella: You may also use burrata. (This was my 1st choice, but my tristed food store left me out in the rain!)
The roasted pieces of bread should be warm when serving - so serve at once. Otherwise maybe you should do w/o bread.
The salad is a full dinner meal for 2 persons & a full starter for 4 persons; if you serve the salad on a buffet it may even be enough for up to 8 people.