2 red peppers, roasted and chopped - about 1/2 cup
2 yellow bell pepper, roasted and chopped
1 zucchini, sliced lengthwise, then roasted and chopped
1/2 cup eggplant, sliced lengthwise, then roasted and chopped
1 small red onion, cut into quarters and roasted
2 large Portobello mushroom caps, roasted and chopped
1/4 cup pitted black olives, chopped
1/2 cup marinated artichoke hearts, chopped
2 tablespoons crumbled feta cheese
1 tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper
Use your creative spirit to enjoy many versions of this scrumptious summertime salad. Start by thoroughly washing all the vegetables, removing seeds and stems from the peppers, and drying so that there isn't a lot of water left on the surface. To roast the vegetables we usually cut the peppers into quarters and slice the zucchini into about 4 or 5 long slices, same with the eggplant. We cut the onion into quarters because we find they are easier to grill or roast this way. We usually roast the vegetables in the oven on a broiling pan or grill them. We either spray them lightly with olive oil spray or use a pastry brush to lightly coat them in olive oil. We also sprinkle them lightly with salt and pepper.
After grilling all of the vegetables, we wait for them to cool. Then we proceed to chop away, adding them all to a large mixing bowl. After all the veggies are cooled and chopped, we add the goat cheese, olives, and artichoke hearts and toss until well combined. We drizzle about a tablespoon of olive oil and red wine vinegar (or balsamic) over the salad and toss it together. We'll taste it before deciding whether or not to add more salt. It usually doesn't need it because the feta adds quite a bit of saltiness, as do the olives.
Serving size is about one cup.