Ingredients
– 1 medium aubergine, cubed
– 1 small cauliflower, cut into florets
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 100 g feta cheese, crumbled
– ½ cup cherry tomatoes, halved
– 2 cups mixed salad greens
– 2 tablespoons balsamic vinegar
– Fresh parsley, chopped, for garnish
Method
1. Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Place the cubed aubergine and cauliflower florets on the tray. Drizzle with olive oil, then sprinkle smoked paprika, salt, and pepper. Mix well.
3. Roast the vegetables for 25-30 minutes until they are tender and slightly caramelized. Stir halfway through cooking for even browning.
4. While the vegetables cool, combine cherry tomatoes, salad greens, balsamic vinegar, and feta cheese in a large bowl.
5. Add the roasted vegetables to the bowl. Toss everything gently and top with chopped parsley just before serving.
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