Grilled Vegetable Salad With Feta And Mint Recipes

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GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED VEGETABLE SALAD WITH FETA AND MINT



Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

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

Steps:

  • 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

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

GRILLED VEGETABLE SALAD WITH FETA AND MINT



Grilled Vegetable Salad With Feta and Mint image

Make and share this Grilled Vegetable Salad With Feta and Mint recipe from Food.com.

Provided by AriMad

Categories     Vegetable

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 12

1 bell pepper, red, cored and cut into 4 pieces
1 eggplant, cut across into 1/4-inch rounds (about 1 pound)
1 medium onion, cut into 1/4-inch slices
2 medium zucchini, cut lengthwise into 1/4-inch slices (about 8 ounces each)
olive oil flavored cooking spray
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
salt & freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup of fresh mint, chopped
1/2 cup feta cheese, crumbled

Steps:

  • 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.

Nutrition Facts : Calories 270.7, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 225.9, Carbohydrate 16.3, Fiber 6.7, Sugar 8.8, Protein 6.1

GRILLED VEGETABLE SALAD WITH FETA



Grilled Vegetable Salad With Feta image

A versatile recipe from Ellie Krieger at Foodnetwork. Posting for ZWT6. You could prepare the veggies and dressing ahead, cut the 1/2 inch pieces right before assembling,and then assemble and portion out what you want later. If you want to give this more substance, serve with rice or couscous.

Provided by WiGal

Categories     Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 red bell pepper, cut into 4 pieces
1 lb eggplant, cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini, cut lengthwise into 1/4-inch slices (about 8 ounces each)
1/2 cup mixed mushrooms, sliced (optional)
olive oil flavored cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 cup grape tomatoes, halved
1/4 cup of fresh mint, chopped (optional)
1/2 cup crumbled feta cheese
1 tablespoon pistachios, chopped (optional)

Steps:

  • Arrange the vegetables in a single layer on a tray or work surface.
  • Lightly spray both sides of veggies 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 and mushrooms.
  • 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 and pistachios.

Nutrition Facts : Calories 271.2, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 224.5, Carbohydrate 16.2, Fiber 6.4, Sugar 9.3, Protein 5.9

GRILLED VEGETABLE SALAD WITH FETA AND MINT



Grilled Vegetable Salad with Feta and Mint image

Number Of Ingredients 0

Steps:

  • 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 159

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT



Grilled Zucchini Salad with Feta, Lemon and Mint image

This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.

Provided by Danielle Alex

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 small yellow zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
3 small green zucchini (about 1 pound), sliced lengthwise 1/4 inch thick on a mandoline
2 tablespoons sunflower oil
1/2 teaspoon kosher salt
1/2 teaspoon lemon zest
1/4 cup fresh lemon juice (from 1 large lemon)
1 small shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sunflower oil, avocado oil or neutral oil
2 teaspoons chopped or thinly sliced mint
1/4 teaspoon Aleppo pepper
1/2 cup crumbled feta cheese
1 teaspoon chopped or thinly sliced mint, plus a few small leaves for garnish
Pinch Aleppo pepper
Pinch flaky sea salt

Steps:

  • For the zucchini: Preheat a large grill pan over medium-high heat.
  • Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
  • Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
  • Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
  • Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
  • For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

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