Tenina.com's Roasted Mediterranean Veggie Salad



  1. Preheat oven to 250°C with a grill function. Line a large oven tray with baking paper.

  2. Prepare eggplant and pumpkin by cutting into approximately equal sized cubes. Place onto the prepared tray and drizzle with EVOO, sprinkle with salt. Place into the oven while you prepare the other vegetables.

  3. Dice the onion, capsicums and zucchini, again trying to make them approximately the same size. This is for cooking purposes as well as aesthetics.

  4. Add to the eggplant and pumpkin tray and continue to roast for 15-20 minutes.

  5. Meanwhile make the pesto. Combine the 6 tbsp pesto with the lemon zest and juice.

  6. When the vegetables are cooked, toss with the pesto dressing in a large bowl.

  7. Place the rocket onto a platter, top with the veggies and crumbled feta. Serve warm or cold.

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