Greek Style Salad

I like making a big batch of this salad, as a side dish that lasts a few days.

Drizzle with avocado oil and then roast 1 eggplant, 1 zucchini, 1 yellow squash and 1 red bell pepper at 350 F degrees for about an hour and a half. You want them to turn nice and brown along the edges, but don't burn them. Once they are done, remove from the oven and let cool.

Add olives and feta cheese. Sprinkle with Mediterranean style herbs and plenty of salt. Then finish with lots of olive oil. You can also add fresh herbs as well like oregano or mint.

Eat at room temperature or put in the fridge for 30 minutes, to allow the flavors to marinate.