Reviewed: Jun. 13, 2013

This recipe was so good! I don't like egg plant, so I substituted it with spanish zucchini. Wow! Amazing and delicious. I ate this as a side to my kebob recipe. Perfect!

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Reviewer:

AHinojosa

Reviewed: May 7, 2013

This Is deliciouS! The hubster loves it too :D

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Reviewer:

imahungry

Reviewed: Jul. 11, 2012

Delicious. Roasted the veggies on the BBQ so as not to heat up the kitchen. Instead of mincing the garlic I threw it in the blender with the liquid from the tomatoes and the balsamic vinegar. When it was blended I slowly added the olive oil with the blender running.

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Reviewer:

ChezMichelle

Reviewed: Jul. 9, 2012

This is 5 star warm, but only about 3 after being refrigerated, so I'll have to make less at a time and eat it fresh. I substituted spinach leaves for arugula and roasted cherry tomatoes for sun-dried (but I'm sure sun-dried would be even better). I also used about 1/2 the EVOO called for. Fantastic!

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Reviewer:

red1190

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

My husband and I both loved this salad, which we ate as a meatless main dish. We did add a lot more arugula than the recipe called for, and likewise with the balsamic vinegar (1/4 cup). I also added toasted walnuts for a little crunch. I used sundried tomatoes packed in oil because that's what I had, and I used some of that oil in the salad instead of the last 2 tablespoons of olive oil. I'm thinking this summer we'll roast the vegetables on the grill so we don't heat up the kitchen so much. My husband says 5 stars for sure!

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Reviewer:

KJS

Reviewed: Aug. 23, 2011

This is a lovely salad... and one made heartier by the use of eggplant. Roasting the veggies as directed, followed by, say, 2 minutes under the broiler, gives them a wonderful, roasted flavor. Oh, and use the most legit feta you can find. It's worth it. MMMMMMMMMMMMMMMMM.

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Reviewer:

JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Jun. 27, 2011

I loved this salad! I would have given it 5 stars except for I tweaked a few things to my taste. Eggplant was hard to find fresh for me so instead I used zucchini. I also added mushrooms to the roasted veggies, and decided I'd like to roast the garlic with it. I used a tri-color bowtie pasta and used only half of the 12 oz. bag and lots of spinach so the ratio was evened up. After mixing the pasta, spinach, and roasted veggies together I added fresh tomatoes (in place of the sundried) and fresh black olives too. 1/4 cup of balsamic and only 2 tablespoons of olive oil. 6 tablespoons seemed a little too oily for me. Topped with tomato basil feta. Delish! And so colorful! Roomies liked it too!

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Reviewer:

leslie

Cooking Level: Intermediate

Reviewed: Jun. 19, 2011

Not a fan of this. Seemed dry and the dressing was bland. Didn't like the cooked veggies. Would prefer fresh veggies because they became mushy in the salad.

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Reviewer:

j. tyns

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Jun. 10, 2011

Didn't care for the dried tomatoes in this recipe. I don't know what I did wrong but this didn't come out like I expected. It tasted greasy, If I make again I will use fresh tomatoes, drained and cut back on oil.

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Reviewer:

bev.

Cooking Level: Intermediate

Reviewed: Jun. 3, 2011

Great recipe. 4 stars because I made a few changes. First, I used less pasta because I like about a 50/50 ratio. Also used a little more vinigar and feta. Some sort of nut would have been good, and next time I'll add mushrooms. Also, next time I wont rost the veggies so long, after letting the salad sit in my fridge, they got a little soggy. And if your serving cold, wait to put the greens in until right before you serve it. You don't want them to get wilted.

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