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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Roast Vegetable and Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions