Roasted Vegetable Salad

Recipe Ingredients

2 cups	396g / 13oz	Eggplant - (1 1/4 lbs) - peeled, trimmed, (large)
		And cut into 1/2" dice
2		Zucchini - (12 oz) - trimmed, and (large)
		Cut into 1/2" dice
2		Yellow squash - (6 oz) - trimmed, and (medium)
		Cut into 1/2" dice
2 cups	125g / 4.4oz	Diced onion
1/2 cup	118ml	Olive oil
3 teaspoons	15ml	Salt
1 1/2 teaspoons	7.5ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Finely-chopped assorted fresh herbs
		= (such as chives, tarragon, dill,
		Chervil, basil, cilantro, and parsley)
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Chopped garlic
8 oz	227g	Goat's milk feta - crumbled

Recipe Instructions

Preheat the oven to 350 degrees.

Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.

Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.

Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

This recipe yields 8 cups, 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E66) - from the TV FOOD NETWORK

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