This rustic root vegetable salad is perfect for autumn dinners. br br Ingredients: br 1 Eggplant br 3 potatoes br 3 Tomatoes br 1 bell pepper br 5 cm Leeks (white part) br 15ml Olive oil br 1 slice Rye bread br 50 ml Truffle dressing (See the recipe at Gastro Lab) br br Preparation: br Grease vegetables with olive oil. Bake in preheated to 200 C oven until cooked. br Peel vegetables. Cut potatoes in halves. br Break rye bread into pieces and add it to a salad. br Dress with truffle dressing.