Roasted Vegetable Salad

• Red/yellow/orange peppers
• Potatoes
• Carrots
• Zucchini
• Garlic bulb
• Red onion
• Feta cheese (water-packed tastes best)
• Prepared basil pesto
• Balsamic vinegar
• Olive oil
• Salt & pepper to taste
• Kalamata olives, pitted, sliced in half
• Capers, drained
• Oregano

1. Slice top off of garlic bulb, drizzle with olive oil & roast in a 350-degree oven for up to an hour till cloves are soft. Remove from oven & let cool to be able to touch.
2. Roast peppers under a broiler or over a flame until skin is charred all over; place in a paper bag till pepper is cool to touch. Remove skin, stem and insides (try to reserve liquid to add to salad). Cut into 1" pieces.
3. Cut remaining vegetables into 1-2" pieces and place on a baking sheet. Make sure onions are sliced into wedges and some part of the stem holds the wedges together. Drizzle with olive oil and oregano. Bake in 350-degree oven for up to an hour (with the garlic), turning the vegetables after 30 minutes. Turn down the oven temp if they seem to be looking too brown too quickly.
4. Place the vegetables into a large bowl or platter. When the garlic is cooled, squeeze out all the individual cloves into the salad. Add crumbled feta cheese & Kalamata olives.
5. Make a dressing by combining some of the prepared pesto, balsamic vinegar and capers into a small jar, and with the lid on, shake to mix. Pour to taste over the salad and toss. Add salt and pepper to taste. Best served warm or at room temperature. If you need to refrigerate overnight, try to take it out for an hour or two before serving to allow flavors to bloom.

redyelloworange peppers, potatoes, carrots, zucchini, garlic, red onion, cheese, basil pesto, vinegar, olive oil, salt, olives, capers, oregano

Taken from www.epicurious.com/recipes/member/views/roasted-vegetable-salad-1202783 (may not work)