Roasted Summer Veggie Salad
- 1-2 medium zucchini or eggplants or a combination
- 1 small red or sweet onion
- 2 medium tomatoes
- 1/3 cup crumbled feta or goat or shaved Pecorino cheese
- a handful of basil
- 1 garlic clove
- olive oil
- balsamic vinegar
- salt and pepper
Rinse zucchini and/or eggplant. Cut lengthwise down the middle, salt lightly and lay cut side down on a baking sheet that has been liberally oiled with olive oil.
Place in a 350 degree oven for about an hour or until the veggies are tender and browned on the cut side.
Meanwhile, chop the tomatoes into a large dice and mince the onion, garlic and basil.
Let hot zucchini/eggplant cool then cut into large chunks, skin on.
Put in a medium bowl and add tomato, onion, garlic, basil and cheese.
Dress with olive oil and balsamic vinegar, salt and pepper to taste.
This salad is great over rice or as a side dish with meat or pasta. You can also add roasted or boiled potatoes.