Tenina.com's Mediterranean Veggie Salad



  1. Prepare veggies and salt the eggplant and zucchini, and leave to rest. Rinse and pat dry before continuing.

  2. Preheat oven to 180°C and line a large flat baking tray with paper.

  3. Arrange vegetables on the paper and drizzle generously with olive oil and sprinkle with salt. Roast 30 minutes or until eggplant is well cooked. Cool slightly.

  4. To assemble salad, place the greens on a large flat serving dish and arrange the roasted veggies over the top.

  5. Add avocadoes, tomatoes and herbs. Drizzle with dressing just prior to serving and crumble feta to garnish.

  6. Make the Dressing; Place honey, mustard and vinegar into Thermomix bowl and cook 3 min/100ºC/speed 2-3/MC off.

  7. Add seasoning, oil and mix 10 sec/speed 4 until blended.

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