Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese
The Flavours in this Roasted Mediterranean Salad are Yummy! Creamy roasted eggplant, tomato, crunchy pistachios, salty feta, and refreshing basil are SUCH a good combination and, as always, so easy to make!
Here is how I made Roasted Salad Recipe with Feta Cheese:
1. First, we’ll start by cubing up 2-3 small Italian eggplant. I prefer this smaller eggplant. This yields about 6 cups of cubed eggplant. Add it to a bowl. Season the eggplant with 1/4 to 1/3 cup olive oil, a couple of pinches salt, fresh cracked pepper, 1 tbsp thyme, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp sweet paprika. Toss everything well.
2. Add the eggplant to a cookie sheet with parchment paper. Bake in the oven at 400F for 25-30 minutes. Time varies by oven.
3. In a separate sheet, roast 1 pint of grape tomatoes and 1 medium red onion cut into quarter-inch chunks. I seasoned the tomatoes and red onion similarly to the eggplant (2 tbsp olive oil, salt, pepper, 1/2 tbsp each of thyme, garlic powder, onion powder and paprika). Roast these at 400F for closer to 35-40 minutes.
4. Once your veggies are roasted, add them to a serving bowl, drizzle 1 to 2 tbsp of balsamic, and gently toss.
5. Then top with a small handful of fresh basil, 1/4 cup roasted pistachios, 2oz of feta (cubed), and a drizzle of balsamic.
Serve this while it’s warm as an appetizer, a side, or even a main!
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Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese!
#lowcarbrecipes #lowcarb #mediterraneansalad
Mediterranean Salad for Dinner | Roasted Greek Salad Recipe with Feta Cheese
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