1 zucchini cut in slices

3 colorful bell peppers in cubes

12 cherry tomatoes

1 aubergine cut in cubes

1 carrot cut in cubes

1 leek cut in slices

4 mushrooms cut in half

2 spring onions in slices

Assorted salad leafs

1 soup spoon fresh chopped herbs

4 soup spoons olive oil

4 slices cheese (brie, camembert, chevre, anari, halloumi, feta cheese)

Method:

Mixed all the vegetables in roasted pans, drizzled with olive oil and herbs, season with salt and pepper and cook in the oven in slow temperature 120 degrees for 50 minutes.

After cook leave them to cool and drain well. Keep all the roasted juice.

Toss the salad with roasted juice and share in plates.

Roast the cheese slices in oven for few minutes in the oven until get soft and place it on top of the salad.