Green vegetable salad with pomegranate sauce

Time: 40'
Portion: family

Ingredients:

*For the salad:
2 red peppers
1 long green pepper
3 medium aubergines cut into large pieces
150 gr green beans, blanched
6 T.s. olive oil
1 t.s. cinnamon
1 small onion, sliced
200 gr feta cheese cut into small pieces
Seeds of 2 pomegranates
A small amount of parsley
*For the sauce
1/2 garlic clove, crushed
2 T.s. pomegranate syrup
5 T.s. olive oil

Method:

Preheat the oven grill at high heat.

Cut the peppers into medium-sized pieces, place them on a baking tray with the skin facing the grill and cook them until their skin turns black, peel them after they cool.

Place the aubergines in the same tray, pour the olive oil over them, season with the cinnamon, salt, and pepper, and roast for 30 minutes at 180-200 Co until they soften.

Meanwhile, place all the other ingredients in a bowl and mix well. In a shallow plate spread out the aubergines, green beans, onions, and peppers, place the feta cheese and pomegranate seeds on top and pour the sauce over them. Garnish with some parsley.