Baby Zucchini and Potato Salad with Arugula and Feta

Hey everyone!  I’ve really been out of the blog world lately and now I’m back!  Today I have an amazing side dish for you all!  A few weeks ago we were down in Charleston, SC {best city ever, BTW} for the Wine and Food Festival and on the way home we stopped for some buzzed grocery shopping at Trader Joe’s!  I love love LOVE Trader Joe’s and cannot get enough of them!  The prices are fantastic and their produce is amazing -- I just about died when I saw a little bag of baby zucchini! AHHH!  So I created this warm salad topped with feta cheese and balsamic syrup.  Of course you can substitute regular-sized zucchini {chopped up of course}.

Baby Zucchini and Potato Salad with Arugula and Feta (serves 6 to 8 as a side dish)

1 bag baby zucchini (about 15 zucchini), stems removed

1 small bag baby potatoes

1/2 bag baby arugula

3 tbsp extra virgin olive oil

1 pint grape tomatoes

1/2 c. feta cheese

salt and pepper to tasted

balsamic syrup, for drizzling

1. Preheat oven to 425.  In an oven-safe dish, place potatoes, olive oil, salt and pepper.  Roast for 20 minutes, stirring after 10 minutes.  Add zucchini to the roasting pan and stir.  Return pan to oven and roast 10 to 15 minutes more, until zucchini is cooked through.  Remove from oven and transfer to serving dish. 
2. Add arugula to the potato/zucchini mixture and toss.  This will allow the arugula to wilt into the hot veggies.  Set aside to cool for 10 minutes.
3. Toss the salad with the grape tomatoes and balsamic syrup.  Top with feta cheese and serve.