2 sweet potatoes, peeled and cut into chunks
2 tbsp olive oil
2 garlic cloves, crushed
1 large eggplant, sliced
2 red bell peppers, seeded and sliced
7 oz mixed salad greens
2 x 5 1/2 oz mozzarella cheese, drained and sliced
for the dressing
1 tbsp balsamic vinegar
1 garlic clove, crushed
3 tbsp olive oil
1 small shallot finely chopped
2 tbsp chopped mixed fresh herbs, such as tarragon, chervil and basil pepper
Preheat the oven to 375 degrees. Put the sweet potato chuncks into a roasting pan with the oil, pepper to taste, garlic and toss to combine. Roast in the preheated over for 30 minutes, or until soft and slightly charred.
Meanwhile, preheat the broiler to high. Arrange the egggplant and bell pepper slices on the broiler pan and cook under the pre heated broiler, turning occasionally for 10 minutes, or until soft and slightly charred.
To make the dressing, whisk the vinegar, garlic, and oil together in a small bowl and stir in shallots and herbs. Season to taste with pepper.
To serve, divide the salad greens among 4 serving plates and arrange the sweet potato, eggplant, bell peppers and mozzarella on top. Drizzle with the dressing and serve.