Roasted Vegetable and Potato Salad with Oregano Relish and Feta

For the Salad:
1 1/2 lb. Red Bliss potatoes, cut in rough 3/4-inch cubes (about 6 cups)
1 medium eggplant, cut into 2-inch sticks 1/2 inch thick
1 red bell pepper, sliced thin, slices cut in half crosswise
1 yellow bell pepper, sliced thin, slices cut in half crosswise
1 pound okra, bias-cut into 1/2-inch slices (about 2 cups)
1 small sweet onion (such as Vidalia onions), sliced 1/4 inch thick
1 head garlic, cloves smashed and peeled
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1/2 teaspoon salt; more to taste
freshly ground black pepper to taste
1 cup crumbled feta cheese (about 5 oz.)
For the Relish:
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
2 tablespoons chopped scallions
1/4 cup lime juice
1/4 cup honey
1/4 cup extra-virgin olive oil

For The Salad:
Heat the oven to 375 degrees F. In a very large roasting pan or ovenproof skillet, toss the potatoes, eggplant, peppers, okra, onion, and garlic with the olive oil, parsley, salt, and pepper. Roast, stirring often, until evenly browned, 50 to 60 minutes.

For The Relish:
Make the relish while the vegetables are roasting. In a large serving bowl, mix the herbs, scallions, lime juice, and honey, and then whisk in the olive oil in a slow stream. Add the roasted vegetables and the feta and toss. Taste and add more salt and pepper if needed.


Fabulous salad. I liked it better when I did not use the relish. I just dressed it with a little evoo and the herbs.
reynolds, mobile,al

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