Salad of grilled and raw vegetables

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 sweet potato(s)
• 2 bell peppers, red and yellow or red and orange
• 1 small onion(s), red or white
• 1 garlic clove(s)
• salt and pepper
• Paprika powder, smoked
• olive oil
• some lemon juice
• 250 g sheep’s cheese

Instructions

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

vegetarian

This recipe is enough to satisfy two people. Or as a side dish for the meat for four people. Halve the bell peppers. Set aside one red and one yellow half. For the oven-baked vegetables, cut the other two bell pepper halves, the eggplant, zucchini, and sweet potato into cubes, slices, or strips. Line a baking sheet with baking paper and drizzle with a little olive oil, salt, and sprinkle with paprika. Add the vegetables, add more oil, salt, and season with paprika if desired. Bake on the middle rack of an oven preheated to 200°C (top/bottom heat), turning about three times during the baking process. In the meantime, chop the garlic and finely slice the onion. Dice the reserved bell pepper halves. Dice the feta cheese and mix everything in a large bowl. Season to taste with oil, garlic, salt, pepper, lemon juice, and paprika. Chill and let it rest. When the oven-baked vegetables are ready, let them cool and stir them into the raw salad. Season to taste. I also mixed garden thyme and small tomatoes into the cold half. This is all variable and a matter of taste.