Roast vegetable salad with feta

Serves 4 people takes 50 minutes to prepare

The roasted veggies make this a filling salad – If you are in a rush, roast the vegetables the night before. Chuck ‘em in the oven and forget about them while you cook dinner!


  • 600g (20 oz) sweet potato, cut into chunks (optional peel)
  • 4 baby eggplant, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 large red capsicum, seeded, thickly sliced
  • 1 red onion, thickly sliced
  • 1 teaspoon olive oil
  • 2 cups rocket leaves (arugula)
  • 120g (4 oz) reduced fat feta, crumbled
  • 12 pitted Kalamata olives, halved


  1. Preheat oven to 200C (392F).
  2. Place the sweet potato, eggplant, zucchini, capsicum and onion in a large baking dish.
  3. Add olive oil and season with pepper. Toss to coat.
  4. Roast for 35-40 minutes or until tender.
  5. Set aside to cool. Divide between serving.

David Tips: Store the vegetable mixture in an airtight container in the fridge for up to 3 days and you can top with the rocket, feta and olives the night before or in the morning.