There’s nothing better than a hearty, roasted veggie salad to bring out those warm, earthy autumn flavors. Using veggies, you might already have in your garden, like eggplants, peppers, and cherry tomatoes, this salad is packed with flavor and makes the perfect side for any meal.

What You’ll Need:

1 eggplant, chopped into cubes

1 red bell pepper, sliced

A handful of cherry tomatoes, halved

Olive oil

Salt and pepper

Fresh thyme or oregano (optional)

100g feta cheese, crumbled

Instructions:

Preheat your oven to 200°C.

Place the chopped eggplant, bell pepper, and cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and add fresh thyme or oregano.

Roast the veggies for about 20-25 minutes, until they are tender and slightly caramelized.

Let them cool, then toss them with crumbled feta cheese.

Serve warm or at room temperature.

💡 Pro Tip: If you have leftovers, toss them with some cooked quinoa or couscous for a quick next-day lunch.

This salad is so versatile that you can change up the veggies as the seasons go on. Keep exploring more garden-to-table ideas in our other recipe blogs!