Grilled Vegetable Salad With Feta Recipes

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

Ingredients

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

Provided by Ellie Krieger

Time 40m

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

Number Of Ingredients 12

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

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

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