Caramelised bell peppers, courgette, red onion, and cherry tomatoes over peppery rocket with a balsamic glaze. A warm salad that tastes like an Italian hillside in October.
Each roasted separately at high heat until the edges char and the natural sugars caramelise. The char is not a mistake — it is the flavour.
Set your oven to 220°C (425°F). High heat is not optional — it is what creates the Maillard reaction and caramelisation that makes roasted vegetables exceptional.
Dense vegetables (onion, pepper) on one tray. Softer ones (courgette, tomatoes) on a second. They have different roasting times and this allows you to pull each tray at the right moment.
Overcrowded vegetables steam instead of roast. Give each piece space. If the tray is crowded, use two. Spread them generously with olive oil and a good pinch of flaked salt.
Roast until edges are charred and surfaces are deeply golden. Allow to cool 5 minutes then arrange over rocket. The warmth wilts the rocket just slightly — that is perfect.
Whisk all together. The roasted garlic replaces the raw pungency with something sweet and mellow — do not skip it.