Mediterranean Half Cooked Half Raw Salad

YUM!  This is now a new favorite.  I created this salad as a way of using up smaller amounts of vegetables. The creation of half roasted vegetables with their more complex flavors, raw vegetables with their crunch, capers and feta cheese for it’s saltiness and vinegar for the tang makes a really satisfying dish.

Four cups of roasted vegetables – I used Eggplant and zucchini, but you could use carrots, yellow squash, fennel, or even sweet potatoes

1 pint of cherry tomatoes –halved

½ small red onion chopped

25 fresh mint leaves chopped

3 T. capers

1/3 cup crumbled feta cheese

3 T. rice vinegar

1 T. olive oil

2 packets of Splenda

Salt and pepper

Preheat oven to 450 degrees.  Cut the vegetables you are going to roast in uniform sizes about the sixe of a cherry tomato.  Cover a cookie sheet with foil and spray with pam.  Spread the vegetables in a single layer.  Roast in oven until browned and soft about 30 mins.

Remove from oven and let cool.  Mix the vinegar, oil and Splenda together.  Toss the cooled roasted vegetables with the tomatoes, red onion, mint, capers and dressing in a bowl.  Add the feta and toss gently.  Can be served at room temperature or chilled.