Roasted Vegetable Salad


Source: Maeve Pistrang

1 pound zucchini
1 pound yellow squash
1 pound asparagus
1 medium eggplant
olive oil for roasting (about 2 T)
salt and pepper for roasting

1 pint cherry tomatoes
4 oz. feta cheese, crumbled
2 T fresh mint leaves, chopped

For dressing:
juice of 1 lemon (about 1/4 cup)
1/4 cup olive oil
1/2 tsp dijon mustard
3/4 tsp sugar
1/4 tsp salt
black pepper to taste
1 clove garlic, crushed

Preheat oven to 400 degrees. Cut vegetables into 1 inch pieces. Spray cookie sheets with cooking spray and place vegetables on the cookie sheets in a single layer, using a separate sheet for each type of vegetable. Sprinkle salt and pepper on the vegetables and drizzle with olive oil. Roast about 15 minutes (10 minutes for asparagus), turning occasionally, until tender and slightly browned. Remove vegetables to a serving dish, and let cool to room temperature. Toss the vegetables to mix them together. Halve the cherry tomatoes and place them in a ring around the edge of the serving dish. Drizzle dressing over the veggies and sprinkle the feta and mint on top. Serve at room temperature.

Serves 6-8.