posted by RisaG 07-28-100 7:11 PM
* Exported from MasterCook *
Roasted Vegetable Salad with Feta Cheese
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 medium white eggplant -- cut in 1" cubes
1 medium zucchini or yellow squash -- cut in 1" cubes
1 medium onion -- quartered
1 medium red sweet pepper -- cut in 1" cubes
1 medium yellow sweet pepper -- cut in 1" cubes
2 plum tomatoes -- cut in 6 pieces each or handful grape tomatoes -- make slit in each
4 cloves garlic -- unpeeled
1/2 tsp. salt
1/4 cup olive oil
1 cup feta cheese -- crumbled
fresh herbs -- chopped
Preheat oven to 350°F. Place all vegetables, except tomatoes, in 13x9" baking pan. Sprinkle with salt. Drizzle with oil; toss to coat. Bake for 45 minutes, stirring occasionally during cooking.
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 small bowl, combine feta cheese, roasted 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, if desired. Sprinkle with chopped herbs, and black pepper. Makes enough for 4 people to eat well.
NOTES : Risa's notes:
If you don't want to roast the vegetables indoors, place on grill, off the direct heat and grill all vegetables, minus garlic, until blackened in spots. Make sure not to cut vegetables into small pieces, leave in large pieces and grill. When they are cooked, remove and cut into small pieces. Then continue recipe.