Eggplant, Zucchini and Feta Salad

November is Osteoporosis Month. #breakfoodboredom and strengthen your bones with calcium-rich feta cheese in this eggplant and zucchini salad. #osteoporosis

Makes 4-6 servings

Ingredients

1 medium eggplant

1-2 zucchini

6-8 Tbsp olive oil

1 1/2 cups crumbled feta

Instructions

1. Preheat oven to 375*F.

2. Cut eggplant into similarly sized pieces (about 1 inch).

3. Dice zucchini.

4. Put eggplant and zucchini into a 10inch x 13inch baking dish. Add olive oil and mix thoroughly (add more oil, if needed, to ensure vegetables are coated).

5. Bake for about 45 minutes (check 2-3 times while baking, and stir as needed to ensure vegetables are cooking evenly).

6. After baking, allow vegetables to cool for 5 - 10 minutes. Transfer vegetables to a serving dish; add feta, and mix thoroughly.

7. Serve warm or cold.

Did you know that our Registered Dietitians also run virtual nutrition groups? Find information about those and all of the groups and workshops offered by the Hamilton Family Health Team by visiting our website hamiltonfht.ca.