Roasted Eggplant and Pepper Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the eggplants and bell peppers into bite-sized pieces.

3. 3

   Place the eggplant and bell pepper pieces on a baking sheet.

4. 4

   Drizzle the olive oil over the vegetables and toss to coat evenly.

5. 5

   Season with salt and black pepper to taste.

6. 6

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

7. 7

   Remove from the oven and let them cool slightly.

8. 8

   In a large bowl, combine the roasted vegetables with balsamic vinegar.

9. 9

   Crumble the feta cheese over the salad.

10. 10

    Sprinkle with chopped fresh basil.

11. 11

    Toss everything gently to combine.

12. 12

    Serve the salad warm or at room temperature.