# What You Need:
→ Vegetables
01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces
02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium red onion, peeled and cut into wedges
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 2 cups cherry tomatoes, halved
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Salad Base
10 - 1 cucumber, sliced into half-moons
11 - 1 cup Kalamata olives, pitted and halved
12 - 7 ounces feta cheese, cut into cubes or crumbled
13 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 1 tablespoon red wine vinegar
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon Dijon mustard
19 - 1 small garlic clove, finely grated
20 - Salt and pepper, to taste
# Step-by-step guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet.
02 - Drizzle vegetables with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
03 - While vegetables roast, whisk together 3 tablespoons olive oil, red wine vinegar, lemon juice, dried oregano, Dijon mustard, grated garlic, salt, and pepper in a small bowl until emulsified.
04 - Arrange cucumber slices on a large platter or salad bowl as the foundation layer.
05 - Add roasted vegetables on top of the cucumber. Scatter Kalamata olives and feta cheese over the vegetables. Drizzle with prepared dressing and garnish with fresh chopped parsley. Toss gently and serve warm or at room temperature.
