Roast Pepper And Eggplant Lettuce Salad With Lemon Mustard Dressing And Parmesan

• Salad
• 1/2 med eggplant cut into bite size pieces
• 1C bell peppers (any colours) sliced 1cm pieces
• 1/4C olive oil
• 4C lettuce, any type, tear into large pieces
• 1/4 bunch of fresh coriander (optional)
• 6 cherry tomates, quartered
• Ground parmesan cheese
• Dressing
• 3TBS olive oil
• 21/2TBS lemon juice
• 2TBS Mustard (I use fine wholegrain)
• Pepper to taste

1. Prepare oven at 180C
2. Put peppers and eggplant pieces in oven dish with olive oil and toss to coat. Roast until soft and starting to blacken, set aside and cool. Whisk dressing ingredients together, set aside. Mix coriander and lettuce together and separate into 2 large salad bowls, sprinkle roast veges and tomatoes over top. Pour as much or little dressing as you like(the more, the zestier)over salads and top with as much ground parmesan as you like. Serve.

salad, bell peppers, olive oil, fresh coriander, cherry tomates, ground parmesan cheese, dressing, olive oil, lemon juice, pepper

Taken from www.epicurious.com/recipes/member/views/roast-pepper-and-eggplant-lettuce-salad-with-lemon-mustard-dressing-and-parmesan-1208009 (may not work)