ROAST VEGETABLE SALAD WITH FETA

I’m a very happy girl right now.. this salad was good for my soul. It was perfectly roasted, perfectly flavored, looked beautiful and made me very happy.

Also, this is a healthy recipe.. you know, veggies and all. And I’m sure everyone knows my ‘get healthy while eating to your heart’s content’ resolve by now.

However (yeah there’s no perfect worlds and there’s always a however), after eating a plateful of this, I ate puri halwa chole. I’m not sure if the dinner could be considered healthy, but this salad definitely made people happy. And atleast eating roasted vegetables was a healthy decision. 😛

Shall we say all is well that ends well.

ROASTED VEGETABLE SALAD WITH FETA

• Servings: 3-4 persons
• Time: 1 hour
• Difficulty: easy
• Print

1 potato(wet the potato, put in a plastic bag, and microwave for 45-60 seconds)
1 beetroot, sliced
1/2 green zucchini, thickly sliced
1/2 yellow zucchini, thickly sliced
1 small broccoli, cut into florets
5-6 large button mushrooms, stem removed
150 gms yellow pumpkin, sliced thin
1 small orange bell pepper, diced
1 small red bell pepper, diced
1 medium onion, thickly sliced lengthwise
10-12 cherry tomatoes
3-4 tbsp olive oil
1 tsp dry basil
1 tsp dry chives
1/2 tsp dry oregano
1 tsp salt
1/2 tsp black pepper
2-3 tbsp crumbled feta

Preheat an oven at 350 f.
Prepare vegetables by washing and cutting as required.
In a small bowl, mix 3-4 tbsp olive oil, 1 tsp dry basil, 1 tsp dry chives, 1/2 tsp dry oregano, 1 tsp salt and 1/2 tsp black pepper.
Pour oil over vegetables and toss.
Spray a baking dish with cooking spray and arrange the vegetable on it. Do not put in a heap, spread out in a single layer.
Bake for 45 minutes at 350 f.
Remove from the oven and adjust salt if needed.
Top with crumbled feta.

Note:- The quantities of vegetables can be cha