Roasted Vegetables Greek Salad

by Sara Hafiz on February 24, 2010

INGREDIENTS:
1 Small eggplant
1 Red Bell Pepper
1 Yellow Bell Pepper
1/4 cup Roasted Tomatoes
1/4 cup or less pitted Kalamata Olives
1/4 cup or less good Greek Feta Cheese
juice of one fresh lemon
2-3 cloves of Garlic
3 – 4 tbsp Extra Virgin Olive Oil
Sprigs of fresh Thyme
1 Tsp of dried & fresh Oregano
Salt to taste
METHOD:
Turn the oven on to 450 degrees or Broil, if you want to get the veggies roasted quickly. Cut up Eggplant, Bell Peppers into bite size pieces. chop up some garlic and place on a roasting pan. Drizzle with Olive Oil. Squeeze lemon juice. Salt. Oregano & Thyme. Mix well. Put the pan in the oven to roast for 15 minutes as long as that roasted charred look appears. Take out of the oven and pour the vegetable mixture in a bowl. let it cool. Add Feta cheese. Add Kalamata Olives. Add Jarred roasted tomatoes. Add more fresh thyme & oregano. Drizzle some more Olive Oil. You can add grilled chicken or shrimp to this recipe to make it a main course. Enjoy!

{ 4 comments… read them below or add one }

Nadia February 25, 2010 at 5:17 am

this is my kind of dish! love it!

onetribegourmet February 25, 2010 at 8:59 am

Thanks!

Fuji Mama February 27, 2010 at 11:27 am

BEAUTIFUL! I love these ingredients. I’ll have to give this a go!

onetribegourmet February 27, 2010 at 3:05 pm

Thanks Racheal! Let me know how it turns out for ya! :)

Leave a Comment

Previous post:

Next post:

One Tribe Gourmet