Charred Roasted Greek Vegetable Salad
Servings 6 servings
Ingredients
For the Roasting Pan
- 1 medium zucchini cut into half-moons
- 1 small eggplant cut into 1-inch cubes
- 2 red bell peppers cut into chunks
- 1 small red onion cut into wedges
- 2 cups cherry tomatoes
- 7 oz feta block, cut into thick slabs
- 1 lemon halved
- ¼ cup olive oil
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
To Finish
- 1 cup Kalamata olives pitted
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 2 tablespoons fresh dill or parsley chopped
Instructions
Prep and Season
- Preheat the oven to 425 degrees F. Cut the zucchini into half-moons, cube the eggplant, chunk the bell peppers, and slice the red onion into wedges.
- Toss the vegetables on a large rimmed sheet pan with ¼ cup olive oil, the oregano, salt, and pepper until evenly coated.
Roast
- Nestle the feta slabs and cherry tomatoes among the vegetables. Place the lemon halves cut-side down on the pan. Spread everything in a single layer so it chars instead of warming.
- Roast for 22 to 25 minutes, until the peppers blister and the edges turn golden. Let the pan cool for about 10 minutes until just warm.
Dress and Toss
- Squeeze the soft roasted lemon halves into a small jar. Add the 2 tablespoons olive oil, red wine vinegar, and minced garlic, then shake to combine.
- Scrape the roasted vegetables and feta into a serving bowl. Scatter the olives over the top, drizzle on the dressing, finish with the fresh dill, and toss gently. Serve warm or at room temperature.
Notes
- Roast the lemon: Caramelized roasted lemon juice is mellow and round, never sharp. Do not skip it.
- Single layer: A crowded pan warms up the vegetables. Use two pans if needed so everything browns.
- Block feta only: Pre-crumbled feta is coated to stay dry and will not soften the same way on the pan.
- Make-ahead: Keeps in an airtight container up to 4 days and tastes even better as it sits. Bring to room temperature before serving.