Salad with Roasted Vegetables and Trahana

Directions

Instructions: Wash all the ingredients thoroughly. Slice the eggplants into approximately 1-1 ½ cm thick slices. Slice the zucchini, onion, bell peppers, and mushrooms into 1 cm thick slices. Coat them with olive oil and spread them on a baking sheet. Roast in the oven at 200°C for 25 minutes. Meanwhile, cook the trahana in water with a pinch of salt. In a small pan, heat the olive oil and add the garlic. Remove the pan from the heat. Remove the roasted vegetables from the oven. Peel the skin off the bell peppers and remove the tough outer skin of the eggplant. Finely chop the roasted vegetables. Drain the cooked trahana well. Place the cooked trahana in a bowl, add the roasted vegetables, and drizzle with the garlic-infused olive oil. Season with salt and pepper, add the basil, and mix well. Leave in the refrigerator for an hour to allow the flavors to meld. Serve topped with crumbled feta cheese and sprinkle with oregano.
•    Be careful not to burn the garlic in the olive oil as it can become bitter. Always use lukewarm temperature.
•    You can also use sweet trahana if you prefer.