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Misc: Emeril's Roasted Vegetable Salad

Source of Recipe

Emeril Lagasse


List of Ingredients

2 large eggplant, peeled, trimmed -- cut 1/2" dice
2 large zucchini, trimmed, cut 1/2" dice
2 medium yellow squash, trimmed, cut 1/2" dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 cup finely chopped fresh herbs (chive, tarragon, basil, parsley)
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
2 cups crumbled feta cheese


Recipe

Preheat the oven to 350ºF. Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat. Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes. Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve. Yield: 8 cups, 10 to 12 servings