Salad of roasted vegetables with goat's cheese
Cut all vegetables, except the tomatoes, into round slices of the same thickness and put them on the baking sheet.
Halve the tomatoes horizontally and place them on the cutting edge between the vegetables. Sprinkle the vegetables with salt, freshly ground pepper and the Provençal herbs. Drizzle everything with olive oil.
Preheat the oven to 220 ° C. Roast the vegetables in the middle of the oven in 15-20 minutes until tender and brown.
Allow to cool until lukewarm and scoop the vegetables on a flat dish.
Crumble the goat cheese over it and sprinkle the salad with the sunflower seeds.
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