Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings, serving size: 1 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
30 min
Cook:
10 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

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword