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Roasted zucchini and eggplant salad

... from Katerina in Salads/appetizers Visits 665 14 January, 2021
Roasted zucchini and eggplant salad with cherry tomatoes, red onion and feta cheese.

8 min preparation

40-45 min baking at 220°C

4 servings

Recipe

Description

1 Peel, wash and cut the eggplant into large cubes. Salt it with 1/2 teaspoon of salt, mix well and set aside for about 20 minutes.

2 Meanwhile, peel, wash and cut the zucchini into large cubes.

3 After about 20 minutes, wash and drain the eggplant well.

4 In a large bowl, mix the chopped zucchini and eggplant. Season with honey, 1 tablespoon vinegar, 4 tablespoons olive oil and 1/2 teaspoon salt. Mix well.

5 Transfer the vegetables to a baking tray. If there is any liquid left in the bowl in which they are seasoned, do not pour it into the tray. Bake in a preheated 220 degrees oven for about 40-45 minutes, stirring periodically after the 20th minute until the vegetables are ready. Once the vegetables are cooked, leave them to cool.

6 Meanwhile, prepare the rest. Cut the cherry tomatoes into halves or quarters (depending on their size), cut the onion into thin strips, and you can crush or grate the feta cheese.

7 Put all the vegetables and feta cheese in a large bowl. Season with 1 tablespoon of extra virgin olive oil and 1 teaspoon of vinegar. Mix well, try and add salt if necessary. You can sprinkle with finely chopped parsley.

Roasted zucchini and eggplant salad with cherry tomatoes, red onion and feta cheese.
Roasted zucchini and eggplant salad with cherry tomatoes, red onion and feta cheese.

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