Roasted Vegetable Salad with Feta

From Everyday Food Magazine
Serves 4

*1lb (1 medium) eggplant, peeled and cut into 1" pieces
*2 red or yellow bell peppers
*1 medium red onion, halved and cut into 1" pieces
*1 or 2 summer squash, halved lengthwise and cut into 1" pieces
*4 tbsp olive oil, divided
*salt and pepper
*2 tbsp lemon juice
*8 oz. arugula
*feta cheese

Preheat oven to 425. In a large bowl, toss vegetables with 3 tbsp of oil; season generously with salt and pepper. Transfer to a rimmed baking sheet and roast, turning halfway through, until vegetables are tender and browned, about 30 minutes. Let cool at room temperature.

In a large bowl, whisk together 1 tbsp olive oil and lemon juice. Add arugula and roasted veggies and toss with the dressing. Serve sprinkled with feta.