GRIDDLED VEGETABLES & FETA WITH TABBOULEH
This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it - you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Alfresco Australia day BBQ food Feta
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Light your barbecue and give the coals time to get nice and hot.
- Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the aubergine all over with a fork and halve lengthways.
- Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
- Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
- Pick and finely chop the mint and parsley, then finely chop the cucumber.
- Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
- Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
- Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
- Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
- Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
- After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
- Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
- Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.
Nutrition Facts : Calories 215 calories, Fat 9.8 g fat, SaturatedFat 3.4 g saturated fat, Protein 8.9 g protein, Carbohydrate 20.6 g carbohydrate, Sugar 10.5 g sugar, Sodium 1.3 g salt, Fiber 0 g fibre
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Provided by Ellie Krieger
Time 40m
Yield 4 servings, serving size: 1 1/2 cups
Number Of Ingredients 12
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
MARINATED FETA THREE WAYS
With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.
Provided by Food Network Kitchen
Categories appetizer
Time 13h
Yield 2 servings
Number Of Ingredients 21
Steps:
- For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
- Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
- Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.
GRILLED VEGGIES WITH FETA
My family is vegetable lovers! we eat them raw, grilled, steamed.. any which way. So this recipe has been in our family for many years. we just have always love the taste of grilled vinaigrette veggies. also with the caramelizing flames and a touch of smoke do wonders for vegetables. So if your a vegetable lover i can guarantee you will love this recipe!!
Provided by Jennifer Yager @JenniferYager
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Prepare grill. To prepare vinaigrette, combine vinaigrette ingredients in a small bowl; stir well with a whisk.
- To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice or meat of your choice, sprinkle with cheese.
GRILLED VEGETABLES
Provided by Trish Hall
Categories quick, side dish
Time 13m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
- Put all the vegetables in a bowl. Pour oil on top and toss.
- To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
- Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
- When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 37 grams, Carbohydrate 59 grams, Fat 49 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 193 milligrams, Sugar 19 grams
GRILLED FETA WITH NUTS
This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, finger foods, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
- Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
- Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.
More about "grilled veggies with feta recipes"
GRILLED VEGETABLE SALAD WITH FETA AND BALSAMIC
From seasonsandsuppers.ca
5/5 (7)Total Time 20 minsCategory Salad, Side DishCalories 182 per serving
- Prepare the vegetables: Cut the sides off the bell peppers, into about 4 large slices. Carefully remove the white membrane/spine from the inside of the peppers and discard. Cut the zucchini in half lengthwise. Cut the root and top end off the red onion, then cut the onion in half from top to bottom if it is round-shaped or across the equator if it is a flatter red onion. Peel off the outside layer of the onion pieces. (Don't add anything to the vegetables at this point).
- Heat the BBQ Grill (or see Notes below for alternative cooking methods): Heat a grill to medium. Just before adding the vegetables, spray or brush some oil onto the grill. Place the vegetables onto the grill, skin side down for the zucchini and bell peppers, and cut-side down for the red onion. Allow to grill until the soften and start to colour on the underside. Flip the vegetables and grill the other side. *The vegetables will cook at slightly varying rates, depending on size and position on the grill. Have a clean plate handy and remove pieces as they are ready, leaving others to cook a little longer, as needed.
- Prepare the salad: Allow the vegetables to cool slightly, then chop into bite-sized pieces. Place into a bowl. Add the crumbled feta cheese. Prepare the dressing by whisking together the balsamic, olive oil, salt and pepper, then drizzling over the vegetables, as needed. Toss to combine well and serve warm or at room temperature.
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