Lamb's lettuce with lukewarm grilled vegetables

Ingredients for 4 servings:

• 150 g lamb’s lettuce
• 1 bell pepper(s), red
• 1 large onion(s)
• 5 m.-large mushrooms
• salt and pepper
• olive oil
• Balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply

Wash the peppers and chop into large pieces, halve the onion and slice into thin rings. Mix them in a baking dish, drizzle with olive oil, and roast in a preheated oven at 200 degrees Celsius. This takes about 30 minutes; the peppers should only be cooked through, not blackened (the skin can stay on after grilling). In the meantime, clean the mushrooms, quarter them or cut them into eighths, and fry them in olive oil, seasoning with salt and pepper. When the vegetables are ready, set them aside to cool. Wash and dry the lamb’s lettuce and spread it on a large platter. Once the vegetables have cooled slightly, scatter it over the salad and serve immediately. We always serve it with olive oil and balsamic vinegar. You can also use a different dressing, depending on your taste. The salad is great for grilling, but can also be enjoyed on its own with a slice of baguette.