Realising how futile it is to ignore the fact that winter is coming, I’m determined not to spend too much time bemoaning this irreversible certainty. Somehow I need to embrace the fact that jackets and boots will soon need to be unearthed from the depths of my wardrobe and casserole pots along with pudding tins, brought down from the top shelf of the pantry, finding a more easy to reach home. However before I do all of this, I’m determined to sneak this one last salad onto Gather and Graze – it’s a warm one, so perfectly suited to the autumn we are now enjoying! It goes beautifully with grilled meat from the BBQ and a loaf of crusty bread.
Roasted Vegetable & Feta Salad | Gather and Graze
- 1 Medium Sweet Potato (diced)
- 1 Red Onion (chunky sliced)
- 1 Medium Red Capsicum/Pepper (sliced)
- A handful of green beans (halved)
- 2 – 3 Baby Eggplants/Aubergines (diced)
- Olive Oil
- A sprinkling of Sumac
- Sea Salt and Black Pepper
- Any mixture of Baby Spinach, Rocket/Arugula or Lettuce Leaves
- Handful of Fresh Basil Leaves (torn)
- (Persian or other softish) Feta Cheese (crumbled into chunks)
- Extra Virgin Olive Oil and Vino Cotto (for drizzling)
Pre-heat oven to 210°C and line a large baking tray with parchment/baking paper.
Scatter the sweet potato, onion, capsicum, green beans and eggplant on the baking tray. Drizzle with olive oil and sprinkle with sumac, sea salt and pepper. Toss to coat, before placing into the oven for about 50-60 minutes, until beautifully golden and roasted through (toss the veggies about halfway through to ensure even cooking).
Allow to cool a little. Then when you are ready to serve, place the salad and basil leaves into a serving dish, top with the roasted vegetables, scatter with feta cheese and drizzle over a little EV Olive Oil and Vino Cotto.
Notes on Cooking:
- Sumac is wonderful middle-eastern spice that gives something of a lemon zing to dishes. It’s great to have on hand for sprinkling over dips, salads and roasted/grilled meat.
- A variety of other vegetables can be used for this salad… pumpkin, cherry tomatoes and whole garlic cloves being but a few other options to consider.
PS. Please forgive any delays in responding to comments for this post, as I will be away from home when it is scheduled to publish. I’ll be in touch soon. Thanks, M.xx
Gather & Graze 
Beauty! This is a great salad to have now, here…even though it’s officially spring it’s still cool and rainy. I love how you perfectly pieced your salad together. It’s a skill I need to work on, and yes, I do consider it a skill because mine never look so gorgeous. Such clean food, I’m loving it.
Very sweet of you to say so Seana, but your dishes are always SO beautifully presented! You’ve nothing at all to worry about my friend! It’s been raining a lot here too this week… not ideal for getting out and about with our friends who are visiting!
This looks wonderful, Margot. That opening photo is so enticing. You’re welcoming cooler weather and here it cannot leave us soon enough. This, too, shall pass … 🙂
Thanks very much John! I really do hope you get some beautiful spring weather soon – you guys completely deserve it after the winter you’ve had! For me, I could quite happily live in spring or autumn forever, giving the other two seasons a miss. Loving the coolness of the mornings and evenings, but still warm enough to wear a t-shirt during the day… perfect!
Gorgeous salad Margot, perfect for this hot autumn weather we are still having. I must confess I am looking forward to winter with a bit of respite from the heat, 🙂 Hope you are having a wonderful time with your friends!
Thanks Karen! Must say, that if my winter was as lovely and mild as yours I would be looking forward to it too… Here in the Berra I’ve already started eyeing off the Ugg boots in the mornings! Ahhh, to live in a warmer climate! 🙂
I often make a very similar salad, but have never used sweet potato in it. Will try that next time. Also like your minimalistic dressing – they’re often the best.
While you’re preparing for winter, I’m so happy spring is around the corner here, and I just sowed herb seeds to prepare for summer…
Isn’t it a wonderful feeling knowing that spring has arrived and summer not far off too! It’s a fabulous time of year… and nothing better than having fresh herbs to hand whenever you need them! 🙂
What a gorgeous colourful salad! And if I just swap the sweet potato for some pumpkin, I can find all the produce in our kitchen garden just now…perfect! 🙂
Perfect with pumpkin too Sam, I often swap between the two for this particular salad. How lovely you have all this gorgeous produce in your garden right now… hope you give it a go! 🙂
It’s as if I’m still waiting for Winter. Wrapped up right now in a summer duvet as I type, that won’t be used quite yet to replace the warmer, heavier one I’ve been using in bed. There’s a cold snap here. With very distant thoughts of summer. Can’t wait!
I’ve started using za’atar again recently. And really enjoying it, as long as it’s only used in moderation. But I still haven’t bought sumac. Every time I visit the International store I leave with several differing spices. Yet, there’s still a list of stuff I need!
Za’atar is a spice mix that I love too Johnny! Though mostly seem to use it for sprinkling over flat bread with a drizzle of olive oil, love to know what else you add it to! Hope you pick up a little sumac next time you get the chance – it’s well worth it!
Oh yeah, winter… It gets proper cold up your way. This salad looks like the perfect way of saying, not just yet! 🙂
Winter’s going to be rather long (as usual…) so I’m relishing every warm(ish) day that comes my way at the moment! We had a beautiful few days up in Sydney last week – perfect weather for doing all the touristy things…
Yum! Looks perfect for the changing of the seasons. It’s starting to warm up here, but winter hasn’t quite moved on yet.
Thanks Mary! This is definitely one of those salads that works perfectly for both spring and autumn… fresh flavours, but with a little substance and warmth!
What an absolutely gorgeous salad! I just recently discovered how awesome sumac is, so now I’m constantly on the lookout for new ways to use it- this sounds absolutely perfect.
Isn’t sumac fabulous! So pleased to come across another fan of this wonderful spice!
Thanks so much for your lovely comment. Cheers, Margot
Absolutely beautiful!
Cheers Chica! Hope you’re enjoying being back in your gorgeous home in Spain again!
Now that’s my kind of salad! Gorgeous and delicious…
Awww, thank you Stephane! 🙂
Beautiful colours! I love roasted vegetable s and I can’t think of a better way than to eat it with feta! What a lovely salad.
Thanks Jo! So many great vegetables out there that roast so well… it’s fun to mix up the colours a little!
Just the thing as our weather warms up, when the odd sunny day inspires salads but it’s still cool enough to want something a little substantial.
Exactly right Anne! I could easily eat this as a main (with a little bread on the side…)
Beautiful dish!
Very kind of you to say… Thank you!
Mmmm… what a beautiful salad, really a nice way to usher in the chilly weather and a fitting goodbye to the warmer months. I love feta on just about anything.
I hope it’s warming up a little for you over there Suzanne! Isn’t feta one of those really versatile cheeses… beautiful in so many dishes, or simply on it’s own!