Salad with Roasted and Fresh Vegetables and Feta

Salads | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Salad with Roasted and Fresh Vegetables and Feta

Ingredients

Eggplants - 1 piece
Orange Bell Peppers - 1 piece
Young zucchini - 1 piece
Tomatoes - 2 pieces
Romaine lettuce - ½ bunch
Feta cheese - 3.5 oz
Fresh basil leaves - ½ bunch
White Part of Leek - 1.8 oz
Pitted olives - 1.8 oz
Ground Black Pepper - to taste
Dried Chamomile - to taste
Olive Oil - 1 fl oz

Step by Step guide

Step 1

Slice the zucchini and eggplant into thin half-rings, and cut the bell pepper into pieces. Place all the vegetables on a baking sheet, drizzle with olive oil, and season with black pepper and dried thyme. Put in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 15 minutes. Allow the roasted vegetables to cool slightly, crumble the feta on top with your hands, and mix. The heat will melt the feta, creating a dressing.

Step 2

Tear the romaine lettuce by hand, slice the tomatoes into thin wedges, cut the leek into rings, and add the olives whole or sliced into rounds. Chop the basil, but not too finely, and leave a few leaves for garnish.