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Roasted Greek style vegetable salad with garlic chips and feta

Servings:
Serves 4 to 6 Servings
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Ingredients

  • 2 medium yellow squash, quartered vertically
  • 2 medium zucchini, quartered vertically
  • 1 pound bunch asparagus, bottom 2 inches of stalks removed
  • 2 pound large portobello mushrooms, cut into 1/2 inch wide pieces
  • 2 pound medium red onions, cut into rings
  • 1 pound each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 8 ounce crumbled feta
  • 6 ounce large cloves garlic, peeled

Preparation

Baking Directions:

Heat oven to 400 degrees F.

Toss each vegetable with a little olive oil (about 2 teaspoons) and sprinkle chopped rosemary on half and chopped oregano on the other half.

Roast to desired doneness, about 15-20 minutes, turning halfway through cooking time.

A slightly charred or caramelized look will give you the best flavors.

Once vegetables are roasted, put all in a mixing bowl and toss with lemon juice, salt and pepper to taste.

Arrange vegetables on a plate, topping with crumbled feta and garlic chips.

For the garlic chips, thinly slice garlic cloves and place in small saute pan with 1 inch olive oil to cover.

Turn heat on medium to low flame and cook garlic just until golden brown.

Remove with a slotted spoon to drain on paper towels.

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