Roast Vegetable and Feta Salad Recipe

Name: Roast Vegetable and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red onions, quartered and sliced; 4 plum tomatoes, quartered; 6 garlic cloves, peeled and left whole; 1 aubergine, thickly sliced; extra virgin olive oil; 2 teaspoons fresh rosemary, finely chopped; 2 teaspoons fresh thyme, chopped; 14 ounces garbanzo beans, drained and rinsed; 12 ounces baby spinach leaves; 1 tablespoon balsamic vinegar; 6 ounces feta cheese, crumbled; freshly ground salt; black pepper

Servings: persons

3 red onions, quartered and sliced
4 plum tomatoes, quartered
6 garlic cloves, peeled and left whole
1 aubergine, thickly sliced
extra virgin olive oil
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, chopped
14 ounces garbanzo beans, drained and rinsed
12 ounces baby spinach leaves
1 tablespoon balsamic vinegar
6 ounces feta cheese, crumbled
freshly ground salt
black pepper

1
Preheat the oven to 425F.
2
Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan.
3
Drizzle generously with olive oil.
4
Sprinkle with the rosemary and thyme.
5
Season to taste with salt and pepper.
6
Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges.
7
Remove from the oven and allow to cool a little.
8
Scatter the garbanzos and spinach over a large serving plate.
9
Season to taste.
10
Arrange the roasted vegetables on top.
11
Sprinkle with the balsamic vinegar and feta cheese.
12
Drizzle with olive oil.
13
Serve warm or at room temperature.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 red onions, quartered and sliced, 4 plum tomatoes, quartered, 6 garlic cloves, peeled and left whole, 1 aubergine, thickly sliced, and more.

Yes, Roast Vegetable and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Vegetable and Feta Salad

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