Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Ingredients: 2 large eggplants (about 1 1/4 lb. each), peeled, trimmed and cut into 1/2-inch dices; 2 large zucchini (about 12 oz. each), cut into 1/2-inch dices; 2 medium yellow squash (about 6 oz. each), trimmed and cut into 1/2-inch dices; 2 c. diced onion; 1/2 c. olive oil; 3 tsp. salt; 1 1/2 tsp. freshly ground black pepper; 1 c. finely chopped, assorted fresh herbs (such as chives, tarragon, dill, chervil, basil, cilantro and parsley); 1/4 c. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 8 oz. goatos milk Feta cheese, crumbled (about 2 c.)

11 ingredients

4 steps

Ingredients

2 large eggplants (about 1 1/4 lb. each), peeled, trimmed and cut into 1/2-inch dices
2 large zucchini (about 12 oz. each), cut into 1/2-inch dices
2 medium yellow squash (about 6 oz. each), trimmed and cut into 1/2-inch dices
2 c. diced onion
1/2 c. olive oil
3 tsp. salt
1 1/2 tsp. freshly ground black pepper
1 c. finely chopped, assorted fresh herbs (such as chives, tarragon, dill, chervil, basil, cilantro and parsley)
1/4 c. extra-virgin olive oil
2 Tbsp. fresh lemon juice
8 oz. goatos milk Feta cheese, crumbled (about 2 c.)

Directions

1

Preheat the oven to 350°.
2

Place the vegetables in a large mixing bowl and toss with the olive oil, salt and pepper to coat evenly.
3

Spread the vegetables in 1 layer on a large roasting pan and roast in the preheated oven for 45 minutes.
4

Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.