Eggplant And Feta Salad - cooking recipe

Ingredients

1 medium eggplant, unpeeled and cut into 1-inch cubes
1 medium yellow squash, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 each red, green and yellow pepper, cored, seeded and cut into 1-inch cubes
1 large onion, diced
1/2 c. olive oil
freshly ground black pepper to taste
2 tsp. chopped basil
2 tsp. dried oregano
3/4 lb. Feta cheese, cut into 1/2-inch cubes

Preparation

Set the oven at 350\u00b0.
Pile the eggplant, squash, zucchini, pepper and onion in a large roasting pan and sprinkle them with oil.
Turn the vegetables in the oil so they are coated.
Bake the vegetables, tossing them a couple of times during the cooking, for 40 minutes or until tender.