Eggplant And Feta Salad

Ingredients

• 1 medium eggplant unpeeled and cut into 1-inch cubes
• 1 medium yellow squash cut into 1-inch cubes
• 1 medium zucchini cut into 1-inch cubes
• 1 each red green and yellow pepper cored seeded and cut into 1-inch cubes
• 1 large onion diced
• 12 c olive oil
• freshly ground black pepper to taste
• 2 tsp chopped basil
• 2 tsp dried oregano
• 34 lb Feta cheese cut into 12-inch cubes

Directions

1. Set the oven at 350
2. Pile the eggplant squash zucchini pepper and onion in a large roasting pan and sprinkle them with oil
3. Turn the vegetables in the oil so they are coated
4. Bake the vegetables tossing them a couple of times during the cooking for 40 minutes or until tender