Roasted vegetables with balsamic dressing

Name: roasted vegetables with balsamic dressing
Total time: 30 min
Yield: 4
Ingredients: 2 eggplant; 1 Red pepper; 1 green pepper; 1 yellow bell pepper; 2 zucchini; 4 tomato; 2 tablespoon olive oil; 1 bulb Mozzarella; 2 clove garlic for the dressing; 16 green olive for the dressing; 1 tablespoon capers for the dressing; 2 tablespoon balsamic vinegar for the dressing; 100 milliliters olive oil for the dressing

Ingredients

2 eggplant
1 Red pepper
1 green pepper
1 yellow bell pepper
2 zucchini
4 tomato
2 tablespoon olive oil

1 bulb Mozzarella
2 clove garlic for the dressing
16 green olive for the dressing
1 tablespoon capers for the dressing
2 tablespoon balsamic vinegar for the dressing
100 milliliters olive oil for the dressing

Directions

Drizzle the slices of eggplant, pepper pieces, zucchini slices and tomatoes with the olive oil and sprinkle with salt.
Heat a grill pan or plate or use the barbecue. Roast the tomatoes on the cutting edges and place them on a dish. Roast the remaining vegetables until golden brown.
Make a dressing of garlic cloves, green olives, capers, balsamic vinegar and olive oil and season with salt and pepper.
Drizzle the vegetables with the dressing and sprinkle with mozzarella pieces.