Roast Vegetable And Feta Salad

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, chopped
• 14 ounces garbanzo beans, drained and rinsed
• 12 ounces baby spinach leaves
• 1 tablespoon balsamic vinegar
• 6 ounces feta cheese, crumbled
• freshly ground salt
• black pepper

Recipe

• 1 preheat the oven to 425°f.
• 2 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.
• 3 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.
• 4 scatter the garbanzos and spinach over a large serving plate. season to taste.
• 5 arrange the roasted vegetables on top. sprinkle with the balsamic vinegar and feta cheese. drizzle with olive oil.
• 6 serve warm or at room temperature.