Goat Cheese Salad With Roasted Vegetables

• 1 aubergine, sliced (eggplant)
• 2 yellow peppers, seeded and sliced
• 3 plum tomatoes, halved
• 4 tablespoons olive oil
• 140 g puy lentils, rinsed
• 1 red onion, halved
• 1 carrot, quartered
• 2 bay leaves
• 2 -3 fresh thyme sprigs
• 4 -5 fresh parsley sprigs
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 3 (100 g) goat cheese, rounds halved
• mixed salad green, to serve

1. Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil.
2. Roast on dry baking sheets 30 minutes, turning once.
3. Put lentils in a pan with half the onion, carrot, bay leaves, and thyme.
4. Cover with water, bring to a boil and simmer 25 minutes.
5. Drain.
6. Remove carrot and herbs.
7. Combine vinegar and oil, add half to the lentils.
8. Chop remaining onion and add to lentils with chopped parsley.
9. Bake chees halves on a baking sheet for 8 minutes.
10. Skin the peppers.
11. Place vegetables and salad leaves on individual plates.
12. Top leaves with cheese halves and drizzle over other half of dressing.

aubergine, yellow peppers, tomatoes, olive oil, puy lentils, red onion, carrot, bay leaves, thyme, parsley sprigs, balsamic vinegar, extra virgin olive oil, goat cheese, mixed salad green

Taken from www.food.com/recipe/goat-cheese-salad-with-roasted-vegetables-161747 (may not work)