Baked Vegetables and lettuce salad

When taste and health are married, they give birth to awesomeness.

If you are a salad lover, you have to try this one. The sweetness and warmth of baked vegetables combined with the crunch of lettuce creates magic in your mouth. Yet, this salad is simple to make. Here's how:

Ingredients:

Iceberg lettuce- washed, dried and hand torn- 1 large bowl

Eggplant/brinjal- sliced- as much as you like

Zucchini- sliced- again, as much as you like

Peppers of your choice- Sliced- as much as you like

Bread/ croutons 

Salt

Oregano

Walnut or Olive oil

For the dressing:

Walnut or Olive oil

Balsamic vinegar

Garlic flavoured or plain salt 

Process:

In an oven-safe dish place all the sliced vegetable, splash oil, salt and oregano. Toss and put to bake at 220 degree C for about 30 mins.  

Stir the vegetables after every 10 mins. 

For the croutons, I usually just put in a slice of whole wheat bread during the last 4 minutes in the same dish.

Once done, cut the re-baked bread into cubes of your desired size.

(If you have readymade croutons then skip this step.)

Now place the lettuce in the serving bowl and dress with balsamic vinegar, walnut or olive oil and salt (I prefer garlic-salt here). Toss well. Add the baked vegetables and croutons and serve immediately.

Extra tips:- 

Once the lettuce is placed in the serving bowl, keep it in the fridge for a few minutes for that cool crunch.

You can also add shredded grilled chicken or boiled eggs to the salad for the proteins.