Roasted Vegetable Salad with Feta Cheese
1 medium white eggplant, cut in 1-inch cubes
Preheat oven to 350°F.
1 medium zucchini or yellow squash, cut in 1-inch cubes
1 medium onion, quartered
1 medium red sweet pepper, cut in 1-inch cubes
1 medium yellow sweet pepper, cut in 1-inch cubes
2 plum tomatoes, cut in 6 pieces each OR handful grape tomatoes, make slit in each
4 cloves garlic, unpeeled
1/2 teaspoon salt
1/4 cup olive oil
1 cup feta cheese, crumbled
fresh herbs, chopped
Place all vegetables, except tomatoes, in 13x9" baking pan. Sprinkle with salt. Drizzle with oil; toss to coat. Bake for 45 minutes, stirring occasionally during cooking. Place tomatoes in separate baking dish, sprinkle with salt, drizzle with oil and bake at same temperature for 45 minutes. Transfer garlic into small bowl to cool. Transfer rest of vegetables to a large serving bowl. Set aside to cool a bit.
In small bowl, combine feta cheese, roasted garlic cloves, olive oil and salt. Mash garlic into cheese mixture. Pour over warm vegetables. Taste for seasoning. If needed, sprinkle with salt and pepper.
Before serving, let salad come to room temperature for 30 minutes, if desired. Sprinkle with chopped herbs, and black pepper.
Makes enough for 4 people to eat well.
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