handful of fresh basil, parsley & oregano, chopped
1/2 C. feta cheese
2 Tbls. toasted pine nuts
Greek Salad dressing to taste (about 2 Tbls.)
Preheat oven to 425 degrees.
Toss potatoes, carrots, bell peppers and zucchini with some olive oil and greek seasoning. Place on baking sheet and roast veggies about 15 minutes. Remove from oven and let cool.
In bowl, combine hearts of palm, olives, scallions, roasted vegetables, feta, herbs and toss well to combine. Add a little greek salad dressing (you could use a regular vinaigrette) as needed to moisten the salad. Garnish with pine nuts.