1 Video | Photo: Grilled Vegetable Salad with Feta and Mint Recipe
Ingredients
- 1 red bell pepper cored and cut into 4 pieces
- 1 eggplant (about 1 pound), cut across into 1/4-inch rounds
- 1 medium onion, cut into 1/4-inch slices
- 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
- Olive oil cooking spray
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
Directions
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.
Per Serving:
Calories 275; Total Fat 22 g; (Sat Fat 5 g, Mono Fat 13 g, Poly Fat 2 g) ; Protein 6 g; Carb 18 g; Fiber 7.5 g; Cholesterol 17 mg; Sodium 230 mg
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
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By Philogaia
Vancouver, Wa
on May 17, 2012
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This was really fabulous and so easy. I needed to make a quick dish for a potluck I was hosting at my home for my co-workers. I had a bunch of zucchini, red and yellow bell pepper, and lovely asparagus left over from purchasing too much for another gathering the previous weekend. With some red onion I just chunked it all up, tossed on some olive oil and charred it all in the grill pan on my gas grill. It was a hit and just ridiculously easy to make. I'm looking at other comments about adding corn, mushrooms, using leftovers in pasta salad (brilliant. I think I may also try doing this with lettuce or spinach wraps as an appetizer dish. Really versatile.
By Lizanna
Augusta, GA
on August 30, 2011
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Ellie, I love your show and I am trying a lot of your recipes. Just tried the grilled veggie salad and loved it, but my husband wasn't crazy about it. I love the flavors, but I changed the mint to fresh basil just because I had basil on hand. It was a little oily for me, so when I make it again I will cut way back on the oil in the dressing. The flavors are some of my favorite. I even used the left overs and added them to some left over pasta. Yum!
By nubiansis
Cleveland, OH
on July 10, 2011
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I love the taste of this. The flavors really work well together.
Read all 18 reviews