Grilled vegetable salad

Ingredients for 8 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 2 onions
• 1 zucchini
• 2 large carrots
• 250 g mushrooms
• 1 fennel bulb(s)
• 6 garlic cloves
• 3 tbsp olive oil
• 2 tsp salt
• Paprika powder, optional
• Chili flakes, optional
• 3 tbsp balsamic vinegar
• 3 tbsp walnut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the vegetables and cut into bite-sized pieces. Cut the onions into eighths. Place the vegetables in a large freezer bag or a large bowl with a lid. Add the crushed garlic, olive oil, and salt, and shake well. If you like, you can also add chili flakes and paprika. Spread the vegetables on two baking sheets lined with baking paper and roast in the oven at 200°C (top/bottom heat) until the vegetables begin to brown. Let the vegetables cool, then transfer them to a large bowl. Make a marinade from balsamic vinegar and walnut oil and toss it with the vegetables. The salad tastes wonderful with grilled food or simply with a piece of baguette as a starter.