Warm roasted vegetables tossed with cucumber, olives, feta, and tangy lemon-oregano dressing.
# What You'll Need:
→ Vegetables
01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces
02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium red onion, peeled and cut into wedges
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 2 cups cherry tomatoes, halved
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
10 - 1 cucumber, sliced into half-moons
11 - 1 cup Kalamata olives, pitted and halved
12 - 7 ounces feta cheese, cut into cubes or crumbled
13 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon Dijon mustard
19 - 1 small garlic clove, finely grated
20 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss until evenly coated.
03 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl.
06 - Add roasted vegetables on top of the cucumber. Scatter olives and feta cheese over the vegetables.
07 - Drizzle with dressing, garnish with chopped parsley, toss gently, and serve warm or at room temperature.
