Grilled Vegetable Salad with Feta and Mint

Name: Grilled Vegetable Salad with Feta and Mint
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings, serving size: 1 1/2 cups
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

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Grilled Vegetable Salad with Feta and Mint

0 Reviews

Level: Easy
Yield: 4 servings, serving size: 1 1/2 cups
Nutritional Analysis

Per Serving

Calories

275 calorie

Total Fat

22 grams

Saturated Fat

5 grams

Cholesterol

17 milligrams

Sodium

230 milligrams

Carbohydrates

18 grams

Dietary Fiber

7.5 grams

Protein

6 grams

Total: 40 min
Prep: 30 min
Cook: 10 min

Level: Easy
Yield: 4 servings, serving size: 1 1/2 cups
Nutritional Analysis

Per Serving

Calories

275 calorie

Total Fat

22 grams

Saturated Fat

5 grams

Cholesterol

17 milligrams

Sodium

230 milligrams

Carbohydrates

18 grams

Dietary Fiber

7.5 grams

Protein

6 grams

Total: 40 min
Prep: 30 min
Cook: 10 min

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

Directions

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