Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled feta cheese for a little extra zing.
This is a great summer side dish or light vegetarian main course. The perfect Mediterranean vegetable salad.
Ingredients
- 1 to 2 tablespoons olive oil, for brushing vegetables
- 1 onion (large sliced)
- 2 zucchini (large sliced)
- 2 bell peppers (red, seeded and quartered)
- 2 eggplants (medium sliced into 1/2-inch-thick rounds)
- 1 potato (large parboiled and sliced)
- Garnish: Feta cheese (crumbled for serving)
- For the Vinaigrette
- 5 tablespoons olive oil
- 1 garlic clove (peeled and smashed with the flat side of knife)
- 3 tablespoons balsamic vinegar
- 1 teaspoon mint (dried)
- 1 teaspoon oregano (dried)
- Pinch: marjoram (dried)
- 1/2 teaspoon salt (coarse)
- 1/4 teaspoon black pepper (freshly ground)
Steps to Make It
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Gather the ingredients.
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Add the ingredients to a small bottle or bowl and shake or whisk together.
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Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
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Discard the garlic clove before using.
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Heat the grill to medium-high.
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Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
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Cut larger pieces into chunks and toss with dressing in a large bowl.
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Sprinkle with crumbled Feta cheese and serve immediately.
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Enjoy!
Nutrition Facts (per serving) | |
---|---|
302 | Calories |
16g | Fat |
38g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 302 |
% Daily Value* | |
Total Fat 16g | 20% |
Saturated Fat 2g | 11% |
Cholesterol 0mg | 0% |
Sodium 217mg | 9% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 10g | 35% |
Protein 6g | |
Calcium 99mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |