Roasted Eggplant and Zucchini Salad with Feta and Roasted Nuts
Ingredients :
3 large Italian eggplants cut into cubes
3 large zucchinis cut into cubes
1 tablespoon balsamic vinegar
¼ teaspoon ground Achiote
1 tablespoon olive oil
½ cup crumbled feta cheese
½ cup mixed nuts
Salt and pepper to taste.
Directions:
Preheat oven to 430 degrees F.
Line a large baking sheet with foil or parchment paper.
Toss together the vegetables, balsamic, achiote, ½ tablespoon olive oil, and salt/pepper to taste in a large bowl and spread out on a baking sheet and bake for 35 minutes and set aside.
Toss the nuts with the remaining oil and pan fry until the nuts are toasted.
Assemble roasted vegetables on a large plate and sprinkle with feta and nuts.
Serve as a main dish or side dish at room temperature.
This delightful salad is a wonderful way to eat vegetables yearlong. The tangy feta and nuts add taste and texture to this dish. As always, I urge you to pay attention to the foods you eat and live long and strong!
