Roast Ratatouille Salad

Ingredients

• 1 eggplant, cut into wedges
• 1 red capsicum, cut into wedges
• 1 yellow capsicum, cut into wedges
• 2 red onions, cut into wedges
• 1 zucchini, cut into wedges
• 250 g cherry tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, in skins
• salt
• pepper
• 4 handfuls baby spinach leaves
• 20 kalamata olives, halved (optional)
• 150 g goat’s cheese or feta
• 1 handful basil leaves, chopped
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 2 garlic cloves, roasted (see above)