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Roasted Vegetable Salad

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Serves 6

Ingredients
½ lb. eggplant, diced
½ lb. zucchini, diced
½ lb. yellow squash, diced
½ lb. red onion, diced
1/8 cup oil (olive or vegetable)
½ tbsp. dried thyme
½ cup roasted red pepper, diced
2 oz. feta cheese
1/8 cup capers
½ tbsp. red pepper flakes
1 tbsp. fresh oregano
Salt and pepper, to taste

Directions
Dice eggplant, sprinkle heavily with salt, and let sit in a colander for about 20 minutes to pull out bitterness and excess moisture. Cut remaining vegetables approximately the same size. Toss all vegetables lightly with the oil and season with salt, pepper, and dried thyme. Roast in a preheated 350° oven for about 20 minutes or until vegetables are tender, but not mushy. Remove from oven, add remaining ingredients, adjust salt, and serve.

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