# Needed Ingredients:
→ Vegetables
01 - 1 medium red bell pepper, seeded and cut into 1-inch pieces
02 - 1 medium yellow bell pepper, seeded and cut into 1-inch pieces
03 - 1 medium red onion, peeled and cut into wedges
04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 2 cups cherry tomatoes, halved
07 - 2 tbsp extra-virgin olive oil
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
→ Salad Base
10 - 1 cucumber, sliced into half-moons
11 - 1 cup Kalamata olives, pitted and halved
12 - 7 oz feta cheese, cut into cubes or crumbled
13 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
14 - 3 tbsp extra-virgin olive oil
15 - 1 tbsp red wine vinegar
16 - 1 tbsp fresh lemon juice
17 - 1 tsp dried oregano
18 - 1/2 tsp Dijon mustard
19 - 1 small garlic clove, finely grated
20 - Salt and pepper, to taste
# Preparation Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place bell peppers, red onion, zucchini, eggplant, and cherry tomatoes on the baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized.
04 - In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until fully emulsified.
05 - Arrange cucumber slices on a large platter or salad bowl as the foundation.
06 - Add roasted vegetables on top of the cucumber. Scatter over olives and feta cheese evenly.
07 - Drizzle with dressing and garnish with chopped parsley. Toss gently and serve warm or at room temperature.
