2 large eggplants (about 1 1/4 lb. each), peeled, trimmed and cut into 1/2-inch dices
2 large zucchini (about 12 oz. each), cut into 1/2-inch dices
2 medium yellow squash (about 6 oz. each), trimmed and cut into 1/2-inch dices
2 c. diced onion
1/2 c. olive oil
3 tsp. salt
1 1/2 tsp. freshly ground black pepper
1 c. finely chopped, assorted fresh herbs (such as chives, tarragon, dill, chervil, basil, cilantro and parsley)
1/4 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
8 oz. goatos milk Feta cheese, crumbled (about 2 c.)

Preheat the oven to 350°F. Place the vegetables in a large mixing bowl and toss with the olive oil, salt and pepper to coat evenly. Spread the vegetables in 1 layer on a large roasting pan and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.

Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil and lemon juice. Season to taste with salt and pepper. Toss with the cheese and serve.

Makes 8 cups, 10 to 12 servings.