ROASTED VEGETABLE SALAD

Ingredients

• 1 pint grape or cherry tomatoes (cut in half if large)
• 1 small zucchini, sliced (about ½ pound)
• 1 small yellow squash, sliced (about ½ pound)
• 1 small eggplant, chopped into 1-2” dice (about 1 pound)
• 1 small red bell pepper, cut into 1” slices
• 1 small yellow or orange bell pepper, cut into 1” slices
• 1 large onion, chopped into 1” pieces
• 2 tablespoons fresh rosemary leaves, stemmed and chopped
• 1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup olive oil
• ¼ cup fresh basil leaves, chiffonade (stacked in a pile, rolled like cigar, and cut into strips)
• ¼ cup Kalamata olives, rough chopped
• 4 ounces feta cheese, crumbled
• ¼ cup olive oil
• ¼ cup rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon whole grain mustard
• Balsamic glaze