Roasted Vegetable Salad

I love roasted vegetables and I am always looking for a new way to fix them. I
have made this recipe a few times and last week, I grilled the veggies instead
of turning my oven on. It was even better grilled. If you decide to grill the
veggies, slice them lengthwise into strips so they don't fall through the grates
of the grill.


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.