You want a tasty grilled vegetable salad? Oh gosh, is this one ever good. My friend Linda T. came to visit last week and she told me all about this recipe, telling me I just HAD to make it. It fit in perfectly with a rotisserie Greek lamb dinner I made last night. I doubled this recipe, and have just a little bit leftover after serving 7 people. Everybody liked it. I loved it. The recipe came from Ellie Krieger at the Food Network. I followed it to the letter.
Simply put, it’s nothing but grilled vegetables (bell peppers, onions, zucchini and eggplant) with a red wine vinegar, oregano and olive oil dressing drizzled over it, with some freshly cut tomatoes and crumbled Feta cheese. And some mint. The BEST part is you can make it up a few hours ahead (Dave was busy on the barbecue for quite awhile, he was quick to tell me) and let it sit at room temp until you’re ready to dress it and get it ready for serving. I poured it into the new bowl (pictured above) that Linda gave me for Christmas (thank you, Linda). Goes perfectly with my dishes. I didn’t have one of those curly edged bowls. Now I do. And I’ve got this great recipe which would be good any time of year.
Am sure you can change the ingredients a bit – use more or less of anything. But this combo of peppers, zucchini, eggplant and onion was perfect. A winner of a recipe.
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Grilled Vegetable Salad with Feta and Mint
Recipe By: Ellie Krieger, Food Network
Serving Size: 4
1 whole red bell pepper — cored and cut into 4 pieces
1 pound eggplant — cut across into 1/4-inch rounds
1 medium onion — cut into 1/4-inch slices
8 ounces zucchini — 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 tomatoes — grape type, 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. Lightly spray both sides with olive oil cooking spray.
2. Preheat a grill or grill pan over a medium-high heat.
3. 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.
4. 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.
Per Serving: 262 Calories; 21g Fat (69.9% calories from fat); 5g Protein; 15g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 221mg Sodium.
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A year ago: White Chocolate Bread Pudding
Two years ago: Seared Steak Salad





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