Roasted Vegetable Salad

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
8 cups, 10 to 12 servings
Level:
Easy

Ingredients
  • 2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
  • 2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
  • 2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
  • 2 cups diced onion
  • 1/2 cup olive oil
  • 3 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped garlic
  • 8 ounces goat's milk feta, crumbled (about 2 cups)
Directions
  • Preheat the oven to 350 degrees F.

  • 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.


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