Roasted zucchini and eggplant salad

... from Katerina in Salads/appetizers Visits 819 15 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

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.

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