Name: Meal-Sized Roasted Vegetable and Feta Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) thin asparagus, trimmed; ¾ lb (340 g) Brussels sprouts, quartered; ¾ lb (340 g) green beans, trimmed; 6 green onions, each cut into 4 pieces; 6 tbsp (90 ml) olive oil; 2 tbsp (30 ml) balsamic vinegar; ½ tsp dried oregano; 1 cup (250 g) 2% cottage cheese; ½ cup (60 g) feta cheese, crumbled; ½ cup (50 g) roasted walnuts or pecans, coarsely chopped; ½ cup (125 ml) store-bought spicy marinated eggplant

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- On a non-stick baking sheet, or a baking sheet lined with a silicone mat, combine the asparagus, Brussels sprouts, green beans and green onions with ¼ cup (60 ml) of the oil. Season with salt and pepper. Roast for 12 minutes or until the vegetables are al dente and slightly browned.
- In a bowl, combine the remaining oil with the vinegar and oregano. Season with salt and pepper.
- Divide the cottage cheese among four plates. Top with the roasted vegetables. Sprinkle with the feta, nuts and marinated eggplant. Drizzle with the dressing.

Meal-Sized Roasted Vegetable and Feta Salad

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet