Roasted Vegetable and Feta Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted summer vegetables, including eggplant, with feta cheese. The vegetables’ natural sweetness complements the feta’s salty, tangy flavor.
This salad pairs roasted summer vegetables, including eggplant, with feta cheese. The vegetables’ natural sweetness complements the feta’s salty, tangy flavor. It’s a lovely choice for lunch or dinner when you’re in the mood for something warm.
Western · 25 minutes to cook
Nutrition (per 329.5g serving): 290.2 kcal · protein 8.6g · carbohydrate 15.6g · fat 22.3g · sodium 354mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Arrange the vegetables in a single layer in the pan so they brown nicely without getting watery.
Tips: Feta is salty, so taste the dish at the end before adding any salt.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Red bell pepper — 0.5 pc
- Zucchini — 0.5 pc
- Feta cheese — 35 g
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 tsp
- Ground black pepper — 0.2 tsp