- For the salad
red and yellow Bell peppers
- 250 grams
small Cherry tomatoes
- 4 tablespoons
Parsley (and mint)
- 4 sheets
- For the dressing
- 4 tablespoons
- 6 tablespoons
For the salad, preheat oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. Rinse bell peppers, cut into quarters, remove seeds and ribs and place on the baking sheet. Cook bell peppers in the preheated oven until skin gets black bubbles. Remove from the oven, cover with a damp cloth and allow to cool. Peel and cut into bite-size pieces.
Rinse cherry tomatoes and remove stem with a sharp knife. Heat 2 tablespoons oil in a pan, add tomato and sprinkle a hefty pinch of salt and the sugar over top. Cook for 2-3 minutes over medium heat while shaking the pan occasionally. Then remove from the heat and let cool slightly.
Cut eggplant into thin slices about 3 mm (approximately 1/5 inch) thick. Squeeze juice from eggplant slices and pat dry. Heat a grill pan, brush the pan with olive oil. Place eggplant and zucchini slices on the pan, cook under a preheated oven broiler, watching carefully, on both sides and season with salt and pepper.
Halve bread crosswise and place on a baking sheet with cut edges upwards. Cook under the preheated oven broiler, watching carefully, for 6-7 minutes until golden brown. Peel onion, cut in half lengthwise and cut into fine slices. Rinse parsley, mint and lettuce leaves, pat dry, pluck herb leaves from stems and chop finely and cut lettuce leaves into strips.
For the dressing, mix lemon juice in a bowl with a hefty pinch of salt and plenty of freshly ground pepper. Gradually add oil while stirring. Tear toasted bread into bite-sized pieces. Mix lettuce, tomato, eggplant, zucchini, bell pepper, onion and herbs in a large bowl, drizzle with the dressing, mix and let soak for 30 minutes before serving.