Meal-Sized Roasted Vegetable and Feta Salad | RICARDO

Ingredients

• 1 lb (450 g) thin asparagus, trimmed
• ¾ lb (340 g) Brussels sprouts, quartered
• ¾ lb (340 g) green beans, trimmed
• 6 green onions, each cut into 4 pieces
• 6 tbsp (90 ml) olive oil
• 2 tbsp (30 ml) balsamic vinegar
• ½ tsp dried oregano
• 1 cup (250 g) 2% cottage cheese
• ½ cup (60 g) feta cheese, crumbled
• ½ cup (50 g) roasted walnuts or pecans, coarsely chopped
• ½ cup (125 ml) store-bought spicy marinated eggplant