Roasted vegetable salad - Greek style

Healthy roasted vegetable salad with feta cheese and greek style dressing. 

Salads like these can be had as a meal by itself or even served before mains to reduce the intake of carbs. 

Ingredients

For vegetable oven roast

2 cups single or mixed vegetable of your choice (asparagus, broccoli, cauliflower, bell pepper, carrot)

Salt, pepper, olive oil as per need

Other salad ingredients

1 small sized onion ( halved and thinly sliced)

5-6 salad cherry tomatoes ( halved)

Few cubed/ crumbled feta cheese

For dressing

1 tbs olive oil

1 tbs lemon juice

Dash of salt and pepper

Pinch of dried herbs

Preparation

Preheat oven to 220c in fan forced grill mode. Line baking tray with foil. Spray a little oil. Disperse the evenly cut vegetables. Let them not be too crowded. Sprinkle little salt and pepper. Drizzle little olive oil. Toss to coat all vegetables evenly. Place the tray in topmost rack. Grill/ broil for 7-10 minutes shaking the tray once or twice in between. Keep watchful eye. Over roasted veggies may give a bitter flavor. Once done, take the tray out and allow to veggies to cool.

In a mixing bowl add sliced onion, halved tomatoes and cubed feta cheese. Add the roasted vegetables. Toss well. 

In a small closed container add olive oil, lemon juice, salt, pepper and dried herbs. Close with lid and shake vigorously for the flavors to intermingle well.

Drizzle the dressing over the salad only before serving.