Warm Roasted Vegetable Mediterranean Salad
Inspired by One Tribe Gourmet’s Roasted Vegetable Greek Salad
Makes 4 to 6 servings
1 small eggplant, cut into bit size pieces
1 pint grape tomatoes, cut in half
4 – 5 cloves of garlic, minced
3 – 4 tablespoons extra virgin olive oil
juice of one fresh lemon
1 1/2 teaspoons kosher salt
1 jar (6.5 ounces) marinated artichoke hearts, drained and roughly chopped
1/2 jar (8 ounces) roasted red bell peppers, drained and roughly chopped
1/4 cup pitted kalamata olives, sliced
1/4 cup feta cheese
1. Preheat the oven to 450 degrees Fahrenheit. Place the eggplant, tomatoes, and garlic in a roasting pan. Drizzle the vegetables with the olive oil and lemon juice and then sprinkle them with the salt. Toss the vegetables to coat them.
2. Put the vegetables in the oven for 20 to 25 minutes, stirring the vegetables every 8 to 10 minutes, until the eggplant has cooked through. Take the pan out of the oven and pour the vegetables into a bowl. Add the artichoke hearts, roasted red bell peppers, and kalamata olives, and stir everything together. Let the vegetables sit for about 5 minutes to cool slightly and to let the flavors blend. Serve garnished with crumbled feta cheese.