Sweet Potato, Eggplant & Bellpepper salad with Mozzarella

Sweet Potato, Eggplant & Bellpepper salad with Mozzarella

2 sweet potatoes, peeled and cut into chunks
2 tablespoons olive oil
Salt & Pepper
2 garlic cloves, crushed
1 large eggplant, sliced
2 red bellpeppers, seeded and sliced
8 ounces mixed salad greens
10 ounces mozzarella cheese, sliced
dressing: 1 tablespoon balsamic vinegar
1 garlic clove, crushed
3 tablespoon olive oil
1 shallot, finely chopped
2 tablespoons chopped mixed herbs, such as tarragon, chervil and basil

Preheat the oven to 375*. Put the sweet potato chunks into a roasting pan with the oil, seasonings and garlic and toss to combine. Roast in the oven for 30 minutes or until soft and slightly charred. Then, preheat the broiler to high. Arrange the eggplant and bell pepper slices on the broiler pan and cook 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 the shallot and herbs. Put salad greens into a bowl and arrange the potatoes, eggplant, bell peppers, and mozzarella ton top. Drizzle with dressing. serves 4