Roasted Aubergine and Courgette Salad

It’s summer time, and you know what that means… SALADS! I basically live off salads during the summer, and I know you probably don’t want to stand around grilling all day, so roasting vegetables is a great alternative and gives amazing flavour to the vegetables!

I used aubergine and courgette, but I would have loved to add red peppers and I once made this adding caramelised onions and all I can say is that it was AMAZING (but then again, I’m obsessed with caramelised onions)!

Check out the video tutorial here!

Roasted Aubergine and Courgette Salad vegan, gluten free and dairy free
Serves 2

1 large aubergine, cut into rounds
1 cougette, cut into rounds
Extra virgin olive oil
Salt

For the salad:
Bag of salad leaves (I used bistro salad which had beetroot in it too)
Coriander
Extra virgin olive oil
Lemon

Preheat your oven to 170ºC.

Cut the vegetables into rounds and salt the aubergine so it starts to sweat.
Rinse them after about 15-20 minutes.
Sweating of the aubergine is optional but recommended.

Line your baking sheets with tin foil (they’ll be easier to clean up later!) and add a layer of olive oil.

Put the vegetables in the oven for about 20 minutes then flip them over.

Cook for another 10-15 until vegetables are soft.

While vegetables are roasting, make the salad but combing salad leaves, olive oil and lemon and put them around a plate.

Once vegetables are cooked, put them on the plate with the salad and drizzle with good quality extra virgin olive oil and lemon and coriander, for presentation.

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