Roasted Vegetable and Feta Salad

This Roasted Vegetable and Feta Salad combines the vibrant flavors of seasonal vegetables with creamy feta cheese, creating a refreshing yet hearty dish perfect for a midnight snack. It's a nutritious option that’s both satisfying and easy to prepare.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (any color) - 1 medium, chopped
• Red onion - 1 small, sliced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 100 grams, crumbled
• Mixed greens (arugula, spinach, or kale) - 100 grams
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine sliced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes.
3. Drizzle with olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat all the vegetables evenly.
4. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the salad base by placing the mixed greens in a large serving bowl.
6. Once the vegetables are done, remove them from the oven and let them cool for a few minutes.
7. Top the mixed greens with the roasted vegetables and sprinkle crumbled feta cheese on top.
8. Drizzle with balsamic vinegar before serving and toss gently to combine.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• High in fiber which aids in digestion and keeps you feeling full.

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