Anything with a Mediterranean vibe to it and I am there. Something about the combination of fresh food, herbs, and feta will never get old.Also! Marinated Artichokes, I’m in. I confessed my love for them in this recipe and apparently I just can’t get enough of them. Another thing I’m obsessed with lately-roasting vegetables. Roasting vegetables is a great way to change up your normal vegetable routine and bring out some different flavors.
Roasted Greek Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Ingredients
- 1 cup grape tomatoes cut in half
- 1/4 cup red onion chopped
- 1/4 cup red bell pepper chopped
- 2-3 garlic cloves
- 1 cup brown rice
- 1/2 cup cannelloni beans
- 1/2 medium cucumber chopped
- 1/4 cup marinated arichokes
- 1/4 cup olives sliced
- 1 Tablespoon scallions
- 2 Tablespoons feta cheese
Dressing
- 1/3 cup Olive Oil
- 2 Tablespoons Red Wine vinegar
- Lemon juice of 1/2 a lemon
- Lemon Zest of 1/2 a lemon
- Seasonings to taste: garlic salt dried oregano, dried basil
- S + P to taste
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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Prepare cherry tomatoes, red bell pepper and red onion. Layer cherry tomatoes, red bell pepper and red onion on a foil lined baking sheet, drizzle with olive oil and seasonings. Roast in oven for 20-30 minutes.
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Roast garlic. Place garlic in foil, drizzle with olive oil and place in the oven for 20-30 minutes.
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Cook the whole wheat rice according to package instructions.
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Prepare the dressing. Whisk together the olive oil, red wine vinegar, lemon juice/lemon zest, seasonings and roasted garlic.
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Combine rice, roasted vegetables (cooled), cucumber, marinated artichokes, olives, scallions and feta cheese.
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Pour dressing over the salad + serve immediately or refrigerate for later consumption.
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