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Roasted Vegetable Salad with Feta Cheese




Source of Recipe


Recipe Circus/Risa G






List of Ingredients



• 1 medium white eggplant - cut into 1 inch cubes
  
• 1 medium zucchini or yellow squash - cut in 1 inch pieces
  
• 1 medium onion - quartered
  
• 1 red pepper - cut in 1 inch pieces
  
• 1 yellow pepper - cut in 1 inch pieces
  
• handful of grape tomatoes, make small slit in each
  
• 4 cloves garlic
  
• salt to taste 1/4 cup olive oil
  
• 1 cup feta cheese, crumbled
  
• fresh herbs, chopped
  






Instructions



1. Preheat oven to 350 degrees F. Place all vegetables, except tomatoes, in 13x9 inch baking pan. Drizzle with oil; toss to coat. Bake for 45 minutes, stirring occasionally during cooking.
   
2. Place tomatoes in separate baking dish, drizzle with oil and bake at same temperature for 40 minutes.
   
3. Transfer vegetables to a large serving bowl. Set aside to cool a bit.
   
4. In small bowl, combine feta cheese, garlic, olive oil and salt. Pour over warm vegetables.
   
5. Before serving let salad come to room temperature for 30 minutes.