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Roast Vegetable and Feta Salad Recipe

Roast Vegetable and Feta Salad Recipe

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Ingredients:

Serving

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 tsp fresh rosemary, finely chopped
2 tsp fresh thyme, chopped
14 oz garbanzo beans, drained and rinsed
12 oz baby spinach leaves
1 tbsp balsamic vinegar
6 oz feta cheese, crumbled
freshly ground salt
black pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	216 Kcal (904 kJ)
Calories from fat	65.93 Kcal
		% Daily Value*
Total Fat	7.33g	11%
Cholesterol	25.23mg	8%
Sodium	506.89mg	21%
Potassium	602.53mg	13%
Total Carbs	26.78g	9%
Sugars	5g	20%
Dietary Fiber	2.78g	11%
Protein	11.47g	23%
Vitamin C	26.9mg	45%
Iron	2.8mg	16%
Calcium	249.1mg	25%

Amount Per 100 g
Calories	85.14 Kcal (356 kJ)
Calories from fat	25.99 Kcal
		% Daily Value*
Total Fat	2.89g	11%
Cholesterol	9.95mg	8%
Sodium	199.8mg	21%
Potassium	237.5mg	13%
Total Carbs	10.55g	9%
Sugars	1.97g	20%
Dietary Fiber	1.09g	11%
Protein	4.52g	23%
Vitamin C	10.6mg	45%
Iron	1.1mg	16%
Calcium	98.2mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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