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Roast Vegetable And Feta Salad

Nutrition per serving    (USDA % daily values)
CAL
433
FAT
38%
CHOL
19%
SOD
59%

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Ingredients for 4 servings

6 garlic cloves , peeled and left whole

2 teaspoons fresh rosemary , finely chopped

4 plum tomatoes , quartered

1 aubergine , thickly sliced

extra virgin olive oil

freshly ground salt

black pepper

3 red onions , quartered and sliced

2 teaspoons fresh thyme , chopped

14 ounces garbanzo beans , drained and rinsed

6 ounces feta cheese , crumbled

1 tablespoon balsamic vinegar

12 ounces baby spinach leaves

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