Grilled vegetable salad with mustard dressing

Ingredients for 4 servings:

• 1 zucchini, sliced
• 1 pepper(s), yellow, cut into strips
• 1 eggplant(s), sliced
• 1 fennel, quartered
• 1 onion(s), red, quartered
• 3 tbsp olive oil
• 1 garlic clove(s), very finely chopped
• 16 cherry tomatoes
• 1 sprig(s) rosemary, fresh
• 4 tbsp olive oil
• 2 tbsp Balsamic vinegar, dark
• 1 tbsp Balsamic vinegar – Crema (balsamic reductiom)
• 2 tsp rosemary, chopped
• 1 tsp mustard (Dijon mustard)
• 1 tsp honey
• 2 tsp lemon juice
• possibly pine nuts, roasted pumpkin seeds or similar.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes lukewarm and cold

Toss all the vegetables, except the tomatoes, with 3 tablespoons of oil, the rosemary sprig, and the garlic. Spread on a baking sheet and roast for about 10 minutes under the broiler in the oven or at high top heat, until all the vegetables are tender and starting to turn brown. Let cool, remove the rosemary sprig, and transfer the vegetables to a serving dish. For the dressing, combine the remaining oil with the balsamic vinegar, balsamic crema, chopped rosemary, mustard, honey, and lemon juice. Add to the vegetables along with the tomatoes and mix well. Cover and refrigerate for one hour. Sprinkle with toasted seeds, if desired, and serve.