Vegetable Salad with Feta

Ingredients

• 250 g eggplant
• 250 g zucchini
• 1 red bell pepper
• 1 green bell pepper
• Salt
• black pepper (freshly ground)
• 6 tbsp Olive oil
• 2 tbsp white wine vinegar
• 100 g black olives
• 150 g feta cheese
• Basil

Instructions

1. 1.

   Wash and clean the vegetables. Slice the eggplant and zucchini into rounds. Quarter the peppers, remove seeds, discard all white membranes, then cut across into halves.

2. 2.

   Brush the vegetables with olive oil, season with salt and pepper, place on a greased baking sheet, and bake in a preheated oven at 180°C (356°F) for about 25 minutes. Remove, let cool slightly, then drizzle with vinegar. Crumble the cheese and fold it in with the olives. Arrange the vegetable salad with feta in bowls, garnished with basil leaves.