Roasted Vegetable Salad

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Roasted Vegetable Salad Recipe courtesy Emeril Lagasse, 2001 Recipe categories: Cheese, Feta, Vegetables, Zucchini, Eggplant, Squash, more RecipeRatings & Reviews(13) Rated 4 stars out of 5 Rate This Recipe Read 13 Reviews Total Time: 1 hr 5 min Prep 20 min Cook 45 min Yield: 8 cups, 10 to 12 servings Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Ingredients
2 large (1 1/4 pounds)	eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces)	zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces)	yellow squash, trimmed and cut into 1/2-inch dice
2 cups	diced onion
1/2 cup	olive oil
3 teaspoons	salt
1 1/2 teaspoons	freshly ground black pepper
1 cup	finely chopped assorted fresh herbs, such as chives,tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup	extra-virgin olive oil
2 tablespoons	fresh lemon juice
1 tablespoon	chopped garlic
8 ounces	goat's milk feta, crumbled (about 2 cups)

Directions
Preheat the oven to 350 degrees F.

Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.

Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.

Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

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