Roasted vegetable salad

Ingredients for 4 servings:

• 800 g vegetables of your choice, e.g. zucchini, Hokkaido, peppers, eggplant, onions, mushrooms
• 1 ball of mozzarella
• olive oil
• 25 g pine nuts
• 2 tbsp Balsamic vinegar, dark
• 4 tbsp walnut oil
• pepper
• herbal salt
• 1 sprig of rosemary
• 1 handful of basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 180 degrees Celsius. Wash and trim the vegetables, and chop them into large pieces. Spread the vegetables on a baking sheet, drizzle with olive oil, and roast at 180 degrees Celsius for about 20 minutes. Let cool. In the meantime, make a vinaigrette with the balsamic vinegar, walnut oil, salt, and pepper. Toast the pine nuts in a pan without oil until golden brown. Dice the mozzarella. Mix the vegetables with the vinaigrette and mozzarella, sprinkle with pine nuts, and, if desired, with finely chopped herbs. Can be served as a side dish for four people or as a main course for two people.