Roasted Vegetable Salad with Feta

wellplated.com

Martha

subheading: FOR THE SALAD:

1 medium sweet potato

1 small head cauliflower or broccoli cut into florets

3 tablespoons extra virgin olive oil divided

1 medium zucchini

1 small red onion

1 (15-ounce) can chickpeas rinsed and drained

⅔ cup crumbled feta cheese

¼ cup chopped fresh parsley

Warm pita couscous, or quinoa (optional for serving)

subheading: FOR THE DRESSING:

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 ½ teaspoons minced garlic about 3 cloves

1 teaspoon dried oregano

½ teaspoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon black pepper

Directions at wellplated.com

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