Grilled Vegetable Salad with Feta and Mint Recipe

Name: Grilled Vegetable Salad with Feta and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Arrange the vegetables in a single layer on a tray or work surface.
2
Lightly spray both sides with olive oil cooking spray.
3
Preheat a grill or grill pan over a medium-high heat.
4
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.
5
When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
6
In a small bowl, whisk together the olive oil, vinegar and oregano.
7
Pour over the vegetables and toss.
8
Season, to taste, with salt and pepper.
9
Gently stir in the tomatoes and mint.
10
Divide the salad between 4 plates and sprinkle with the feta.
11
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
12
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

265

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: 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, and more.

Yes, Grilled Vegetable Salad with Feta and Mint 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 Vegetable Salad with Feta and Mint

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