Grilled vegetable salad with feta and mint
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 275, total fat 22 G., saturated fats G., proteins 6 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 275, total fat 22 G., saturated fats G., proteins 6 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Feta cheese is considered to have originated in Greece, and dishes made with it have become a staple of Mediterranean cuisine. It's used in a wide variety of fresh salads, but a particularly interesting option is grilled vegetables. This dish makes a perfect side dish for meat, but it can also be served on its own, for example, as a complete, healthy dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 eggplant (about 400-500 g), cut into 0.5 cm thick circles.
- 2 medium zucchinis (about 200g each), cut lengthwise into 0.5cm slices.
- 1 red bell pepper, cored and cut into 4 pieces
- 1 medium-sized onion, cut into large rings
- 5 tbsp. l. olive oil
- 2 tablespoons red wine vinegar
- 1/2 tsp dried oregano
- 1 cup grape or cherry tomatoes, halved
- 1/4 cup chopped mint
- 1/2 cup crumbled feta cheese
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Recipes with similar ingredients: eggplants, sweet pepper, grape tomatoes, cherry tomatoes, feta cheese, zucchini, wine vinegar, oregano, mint
Cooking the dish according to the recipe:
- Arrange the vegetables in a single layer on a baking sheet or other work surface. Lightly spray both sides with olive oil spray.
Light an outdoor grill over medium-high heat. - This dish can also be prepared on a grill pan. Fry the vegetables in batches until they are nicely browned and tender: about 10 minutes for the peppers, about 8 minutes for the eggplant and onions, and 6 minutes for the zucchini. Cool the vegetables and cut into large pieces, 1-1.5 cm each, and place them in a deep bowl.
- In a small bowl, whisk together the olive oil, vinegar, and oregano. Pour the dressing over the vegetables and toss well to combine. Season with salt and pepper to taste. Gently stir in the tomatoes and mint.
- Divide the prepared salad between servings and sprinkle with feta cheese.
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