Roasted Vegetable Salad

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Peel and chop the potato and pumpkin into bite-sized pieces.

3. 3

   Slice the onion, zucchini, and eggplant into similar-sized pieces.

4. 4

   Place all the chopped vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.

5. 5

   Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

6. 6

   While the vegetables are roasting, prepare the salad greens by washing and drying them thoroughly.

7. 7

   Once the vegetables are done, let them cool slightly before combining them with the salad greens in a large bowl.

8. 8

   Crumble the cheese over the salad.

9. 9

   Drizzle the balsamic vinegar over the salad and toss everything gently to combine.

10. 10

    Serve the roasted vegetable salad warm or at room temperature.