Roast Mediterranean vegetable salad with whipped feta

1.Preheat oven to 200°C. Place prepared eggplant, zucchini and peppers in a large bowl. Drizzle with olive oil, then season with salt and pepper. Toss well to coat, then spread in a single layer in a large oven pan.

2.Roast vegetables for 25-30 minutes or until golden brown and tender, tossing once during cooking.

3.Place feta, sour cream, milk and 2 tablespoons oil in a food processor, blending until smooth and creamy.

4.Remove vegetables to cool, then arrange on a serving platter. Dollop with some whipped feta and scatter with basil leaves. Serve with remaining whipped feta on the side.