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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Vegetable Salad with Feta and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions