Total:
40 min
Active:
30 min
Yield:
4 servings, serving size: 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
30 min
Yield:
4 servings, serving size: 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.

In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.

Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium

Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

IDEAS YOU'LL LOVE

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Roasted Root Vegetables

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)

Recipe courtesy of Ellie Krieger

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Juicy Grilled Cheeseburgers

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking