- 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.