Bread salad with lukewarm grilled vegetables

Ingredients for 2 servings:

• 700 g Mediterranean vegetables of your choice (peppers, zucchini, eggplant(s), mushrooms)
• 100 g olives
• 200g baguette(s)
• 80 g sheep’s cheese
• 300 ml tomato(s), pureed
• ½ bunch basil
• 5 cloves garlic
• 4 anchovy fillets
• some Parmesan cheese
• some olive oil
• e.g. frisée lettuce, possibly
• Sea salt
• pepper
• Balsamic cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with olives, Parmesan, feta cheese and spicy tomato sauce

Clean the vegetables and chop them into large pieces. Mix together 5-6 tablespoons of olive oil (more if needed), three chopped garlic cloves, salt, and pepper to make a marinade. Combine the vegetables and marinade in a tightly fitting bowl and shake until the vegetables are well coated with oil. Pour the vegetables onto a baking sheet and place in the oven at 200°C (top/bottom heat). The cooking time varies depending on the vegetables and the desired doneness, but it should be in the oven for at least half an hour. Cut the baguette into thick half slices and fry in olive oil until crispy. After a while, add a sliced ​​garlic clove and fry. Don’t let the garlic brown, or it will become bitter! Place the tomatoes in a small saucepan and heat gently. Finely chop the basil, one garlic clove, and anchovies, add to the tomatoes, and puree. Season with salt and pepper. The sauce should be pleasantly spicy with a light anchovy flavor. Let the vegetables cool slightly, stir in the olives, and spread them on the frisée leaves. The frisée is more for decoration and can be omitted. Pour the tomato sauce (it shouldn’t be hot!) over the vegetables. Sprinkle the bread pieces with coarse sea salt, drizzle with a little balsamic vinegar, and arrange them on top of the vegetables. Crumble the feta cheese over the top and grate some Parmesan cheese over the top.