Warm Roasted Vegetable Salad with Feta Cheese

ingredients

1 red pepper, cut into strips
1 yellow or orange pepper, cut into strips
2 portabello mushrooms, cut into strips
2 zucchini, sliced into rounds
1/2 a large sweet (vidalia-type) onion, cut into thin wedges
Olive oil
Salt & Pepper

1-2 Tbsp. Balsamic Vinegar
1-2 tsp. olive oil
1/4-1/2 cup feta cheese, crumbled (or goat cheese, crumbled)

method

Preheat oven to 375° F.

Spread prepared vegetables evenly on a baking sheet. Drizzle with olive oil and stir lightly on the pan to coat.

Roast 35-45 minutes until soft and roasted nicely (timing will depend on how thick the veggies were cut).

Place vegetables on a large plate. Combine balsamic vinegar and olive oil (adjust amounts according to your taste) drizzle over vegetables. Sprinkle crumbled feta cheese over and toss lightly to combine. Serve warm.

Serves 4 as a side or 2 as a main dish.