Grilled vegetable salad with feta cheese

Ingredients for 4 servings:

• 1 bell pepper(s), yellow
• 1 m.-large zucchini
• 1 m.-large eggplant(s)
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 1 chili pepper(s)
• Thyme, fresh
• Rosemary, fresh
• 50 g sheep’s cheese
• 2 tbsp balsamic vinegar
• 1 tbsp mustard, sheep
• Salt
• pepper

Instructions

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

delicious side dish for grilling

Clean the vegetables and cut into equal-sized cubes. Remove the leaves from the thyme and finely chop the rosemary needles. Mix both herbs with 2 tablespoons of olive oil, the crushed garlic clove, and the finely chopped chili. Combine them in a casserole dish with the diced vegetables and cook in a preheated oven at 150°C (top/bottom heat) for about 15 minutes. Then let them cool slightly. The vegetables should still have a bit of a bite, so check them after about 10 minutes. In a bowl, make a creamy marinade with the remaining olive oil, mustard, balsamic vinegar, and spices and mix it with the lukewarm vegetables. Let everything marinate for about 1 hour, then season to taste. Finally, crumble the feta cheese over the salad. The vegetables can be varied as desired; depending on your taste, you can also add mushrooms, carrots, fennel, or snow peas.