Salad of lukewarm grilled vegetables

Ingredients for 4 servings:

• 1 bell pepper(s), red or yellow
• 1 m.-large zucchini
• 1 eggplant(s)
• 1 bunch of spring onions
• 10 cherry tomatoes
• 1 bunch arugula
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• 3 tbsp oil (sunflower oil)
• 1 garlic clove(s)
• ½ bunch basil
• 1 tsp honey (acacia honey)
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and trim the peppers, zucchini, eggplant, and spring onions, then cut them into bite-sized pieces. Mix with 4 tablespoons of olive oil and place in a large baking dish or on a baking sheet lined with baking paper. Grill under the oven grill for about 15 minutes, until the vegetables start to brown slightly. Turn occasionally to prevent the tops from burning. In the meantime, wash and dry the arugula and cherry tomatoes. Remove the tough stems from the arugula. Halve the cherry tomatoes. Rinse the basil and shake dry. Remove the leaves from the stems. Whisk together the balsamic vinegar, salt, pepper, and honey until the salt and honey have dissolved. Then whisk in the remaining olive oil and sunflower oil until an emulsion forms. If the dressing is too thick, add a little water or stock. Finely chop the garlic and add it to the dressing. When the grilled vegetables are ready, remove them from the oven and let them cool slightly. Then toss the dressing into the vegetables. Stir in the arugula, tomatoes, and basil leaves and serve immediately. This salad pairs well with grilled, pan-fried, or Mediterranean-style fish.