Baked vegetable and baguette salad

Category: Vegetable and fruit dishes

Ingredients
baguette (ciabatta)	1 PC
pumpkin (pulp)	400 g
bell peppers sweet of different colors	3 pcs
cherry tomatoes (better in different colors)	500 g
mixture of olives and olives	200 g
capers	3 tbsp. l.
garlic	3 cloves
greens (to taste)	2 twigs
red wine vinegar for the sauce	taste
olive oil for the sauce	taste
salt pepper	taste

Cooking method

I suggest a low-calorie lean salad. Simple but very bright and delicious. The mood is raised by his very bright colors, and then no less bright taste. The vegetables are complemented by a dressing of herbs, wine vinegar and olive oil.
It is better to take yesterday's bread, break it arbitrarily and leave it to dry at room temperature for at least 1 hour.
For dressing: whisk with olive oil, crushed garlic and herbs to taste. Add red wine vinegar (I have balsamic vinegar).
Sprinkle the bread with the prepared sauce and send it to bake until a light blush in the oven, which is heated in convection mode at 170 * C.
Now let's get started with vegetables:
... peel the pumpkin, cut into cubes, 1cm side, roll in the remaining sauce, put on a baking sheet lined with parchment or foil.
Cut the peppers into 4 parts, take out the partitions and the core with seeds. Place the skin side up next to the pumpkin on a baking sheet. I added a head of garlic cut in half.
We bake in the "grill + convection" mode for 15 minutes.
Put the finished peppers under the lid until they cool and remove the film from them. Then cut into strips.
Cut the olives, the olives in half, the cherry tomatoes are also cut in half. Combine all the ingredients, season with salt, pepper and dressing.
Add pieces of toasted baguette and mix.
The salad has a juicy and bright taste, crunchy pieces of baguette melt so pleasantly in your mouth with juicy vegetables!
Bon Appetit!