Salad with Roasted and Fresh Vegetables and Feta
Salads • Russian
Description
Salad with Roasted and Fresh Vegetables and Feta
Ingredients
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Young zucchini 1 piece
- Tomatoes 2 pieces
- Romaine lettuce ½ bunch
- Feta cheese 5 oz
- Fresh basil leaves ½ bunch
- White Part of Leek 0 oz
- Pitted olives 0 oz
- Ground Black Pepper to taste
- Dried Chamomile to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Slice the zucchini and eggplant into thin half-rings, and cut the bell pepper into pieces. Place all the vegetables on a baking sheet, drizzle with olive oil, and season with black pepper and dried thyme. Put in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 15 minutes. Allow the roasted vegetables to cool slightly, crumble the feta on top with your hands, and mix. The heat will melt the feta, creating a dressing.
Step 2
Tear the romaine lettuce by hand, slice the tomatoes into thin wedges, cut the leek into rings, and add the olives whole or sliced into rounds. Chop the basil, but not too finely, and leave a few leaves for garnish.
Step 3
Gently mix the fresh and roasted vegetables together. Add more salt, pepper, and thyme if needed.
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