Greek Autumn Salad with Roasted Vegetables

Instructions

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   Toss beetroot, zucchini, and bell pepper with 1 tablespoon olive oil, salt, and pepper.
3. 3
   Roast vegetables for 15-18 minutes until tender and lightly caramelized.
4. 4
   While vegetables roast, arrange fresh greens on serving plates.
5. 5
   Whisk together remaining olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
6. 6
   Top greens with roasted vegetables, feta cheese, and Kalamata olives.
7. 7
   Drizzle with the prepared dressing and serve immediately.