Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese Recipe

Name: Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium; 2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium; 1 medium red onion peeled and quartered, leave the ends on; 1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks; 2 large sweet bell peppers any color, seeded and cut into large chunksls; 1 1/2 cups cherry tomatoes or grape tomatoes, halved; 5 tablespoons olive oil divided; 2 tablespoons red wine vinegar or raspberry vinegar; 1 x salt and black pepper to taste; 1 small garlic cloves minced; 3/4 cup feta cheese crumbled; 1/2 cup basil leaves, fresh and thinly sliced

Servings: persons

2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium
2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium
1 medium red onion peeled and quartered, leave the ends on
1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks
2 large sweet bell peppers any color, seeded and cut into large chunksls
1 1/2 cups cherry tomatoes or grape tomatoes, halved
5 tablespoons olive oil divided
2 tablespoons red wine vinegar or raspberry vinegar
1 x salt and black pepper to taste
1 small garlic cloves minced
3/4 cup feta cheese crumbled
1/2 cup basil leaves, fresh and thinly sliced

1
Preheat the grill.
2
Line all the prepared vegetables onto large baking sheets.
3
Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.
4
Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.
5
Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.
6
Remove the grilled vegetables from the grill onto the baking sheets.
7
Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.
8
While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.
9
Add the grilled and sliced vegetables and feta cheese into the large bowl with dressing.
10
Toss until well coated.
11
Divide among the plates, sprinkle some freshly sliced basil leaves on top.
12
Serve warm, room temperature or chilled.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 smalll zucchini slice into 1/2-inch slices lengthwise, or 1 medium, 2 small yellow summer squash slice into 1/2-inch slices lengthwise, or 1 medium, 1 medium red onion peeled and quartered, leave the ends on, 1 large fennel bulb tough layers removed, and fronds reserved, cut into large chunks, and more.

Yes, Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese

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