Grilled Vegetable Salad with Feta
This grilled vegetable salad with feta combines perfectly charred vegetables, creamy feta, and refreshing mint. It’s a healthy, flavorful dish ideal for summer meals or BBQ gatherings.
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, to taste
- 1 cup grape tomatoes, halved
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
Instructions
- Lay out all the vegetables on a tray in a single layer. Lightly spray both sides with olive oil cooking spray.
- Preheat your grill or a grill pan to medium-high heat.
- Grill the vegetables in batches. Cook the bell peppers for about 10 minutes, the eggplant and onion for 8 minutes, and the zucchini for 6 minutes. Look for charred grill marks and tender textures.
- Let the vegetables cool slightly, then cut them into 1/2-inch pieces and transfer to a large mixing bowl.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and oregano. Drizzle this dressing over the vegetables and toss to coat evenly.
- Season generously with salt and freshly ground black pepper.
- Gently stir in the grape tomatoes and chopped mint.
- Serve the salad onto four plates or a large platter, and sprinkle the crumbled feta on top before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Enjoy cold or at room temperature.