Grilled vegetable salad with garlic croutons and anchovy dressing

Name: grilled vegetable salad with garlic croutons and anchovy dressing
Total time: 30 min
Yield: 4
Ingredients: 1 yellow bell pepper; 1 zucchini; 2 tomato; 1 eggplant; 100 milliliters olive oil; 1 clove garlic; 0.5 baguette; 3 tablespoon apple vinegar; 4 anchovy fillet; 75 gram arugula

Ingredients

1 yellow bell pepper
1 zucchini
2 tomato
1 eggplant
100 milliliters olive oil

1 clove garlic
0.5 baguette
3 tablespoon apple vinegar
4 anchovy fillet
75 gram arugula

Directions

Brush the vegetables with 4 tablespoons of olive oil and grill for about 8 minutes until tender and golden brown on the barbecue.
Turn halfway.
Mix the remaining olive oil with the garlic.
Brush the baguette with 3 tablespoons of garlic oil, drizzle with salt and grill until crispy.
Cut or tear the baguette into coarse croutons.
In a food processor, mix the remaining garlic oil, vinegar and anchovies into a dressing.
Put the arugula and the grilled vegetables on plates, sprinkle with the croutons and sprinkle with the dressing.