Grilled Vegetable Salad with Feta and Mint
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
Preparation
Arrange the vegetables in a single layer on a tray. Lightly spray both sides with olive oil cooking spray. Preheat a grill 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. Cut the vegetables into 1/2-inch pieces when cool enough to handle and transfer to a large bowl. Whisk together the olive oil, vinegar and oregano in small bowl. Pour over the vegetables and toss. Season with salt and pepper to taste. Gently stir in the tomatoes and mint. Sprinkle with the feta and serve grilled salad.
Tagged With Grilled Vegetable Salad with Feta and Mint
Comments
Leave a Reply