Email to Stella      

Vegetable: Roasted Vegetable Salad*

Source of Recipe

Risa G at Mimi's Exchange


List of Ingredients

1 medium white eggplant, cut into 1 inch cubes
1 medium zucchini or yellow squash, cut into 1 inch cubes
1 medium onion, quarted
1 medium red sweet pepper, cut into 1 inch cubes
2 plum tomatoes, cut into 6 pieces or a handful of grape tomatoes, make a slit in each one
4 cloves garlic, unpeeled
1/2 teaspoon salt
1/4 cup olive oil
1 cup feta cheese, crumbled
fresh herbs, chopped





Recipe

Preheat oven to 350 degrees F. Place all vegetables, except tomatoes, in 13x9 inch baking dish. Sprinkle with salt. Drizzle with oil, toss to coat. Bake for 45 minutes, stirring occasionally.

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 a small bowl, combine feta cheese, 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. sprinkle with chopped herbs.