Roasted Vegetable Salad
- Level: Easy
- Yield: 8 cups, 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 214
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 4
- Sodium
- 611
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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 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.