Goat Cheese Salad With Roasted Vegetables

From BBC Vegetarian Good Food magazine. Another one good enough for company, but easy enough not to pull your hair out making it!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  aubergine, sliced (eggplant)
• 2  yellow peppers, seeded and sliced
• 3  plum tomatoes, halved
• 4  tablespoons olive oil
• 140  g  puy lentils, rinsed
• 1  red onion, halved
• 1  carrot, quartered
• 2  bay leaves
• 2 -3  fresh thyme sprigs
• 4 -5  fresh parsley sprigs
• 2  tablespoons  balsamic vinegar
• 6  tablespoons extra virgin olive oil
• 3 (100 g)  goat cheese, rounds halved
•  mixed salad green, to serve

Directions

1. Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil. Roast on dry baking sheets 30 minutes, turning once.
2. Put lentils in a pan with half the onion, carrot, bay leaves, and thyme. Cover with water, bring to a boil and simmer 25 minutes. Drain. Remove carrot and herbs. Combine vinegar and oil, add half to the lentils. Chop remaining onion and add to lentils with chopped parsley.
3. Bake chees halves on a baking sheet for 8 minutes. Skin the peppers. Place vegetables and salad leaves on individual plates. Top leaves with cheese halves and drizzle over other half of dressing.