This rustic root vegetable salad is perfect for autumn dinners.

Ingredients:
1 Eggplant
3 potatoes
3 Tomatoes
1 bell pepper
5 cm Leeks (white part)
15ml Olive oil
1 slice Rye bread
50 ml Truffle dressing (See the recipe at Gastro Lab)

Preparation:
Grease vegetables with olive oil. Bake in preheated to 200 C oven until cooked.
Peel vegetables. Cut potatoes in halves.
Break rye bread into pieces and add it to a salad.
Dress with truffle dressing. Garnish with fresh greens