A fresh, rich, and delicious dish, the 5-grain salad with feta and roasted vegetables can be prepared in just a few minutes. It’s the dish of the summer, light and healthy to enjoy on hotter days even at the beach. With this dish, I also won over my husband who is not a big fan of mixed grains, but paired with feta and roasted vegetables, he found it really great. And when he says it’s great, I feel more at ease, because it’s natural that I cook to my taste, but satisfying even the more difficult palates keeps me relaxed. If you too would like to enjoy a fresh salad with 5 grains, wheat, rice, barley, oats, and spelt, then just get a package of grains ready for cooking, and in 20 minutes our dish will be done. Let’s see how.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for 5-Grain Salad with Feta and Roasted Vegetables
- 1 cup 5 grains
- 1.5 cups cherry tomatoes
- 2 zucchini
- 1 oval black eggplant
- 10 baked black olives
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- 3.5 oz feta
- to taste basil
Tools to Prepare 5-Grain Salad with Feta and Roasted Vegetables
- 1 Pot
- 1 Baking Tray
- 1 Parchment Paper
- 1 Knife
- 1 Cutting Board
- 1 Spoon
Steps to Prepare 5-Grain Salad with Feta and Delicious Roasted Vegetables
Bring salted water to a boil to cook the 5 grains. Once boiling, add the grains and drain when cooked; I followed the package instructions for 10 minutes of cooking. I placed them to cool in a large glass bowl to cool quickly.
Meanwhile, I preheated the oven to 430°F (220°C) with fan. I lined the baking tray with parchment paper and prepared the washed vegetables, diced, first the cherry tomatoes seasoned with a little salt, placed on one side of the tray, same with the zucchini and eggplants.
I added a few baked black olives, sliced garlic, black pepper, and a drizzle of extra virgin olive oil to the vegetables. I baked them in a hot oven for about 15 minutes; if necessary, I lowered the temperature slightly during cooking.
Once the vegetables were cooked, I let them cool in a bowl and then added them to the grains.
I diced the feta and added it, gave a good stir, added a little fresh basil, and let it marinate in the fridge before enjoying.
