Grilled Vegetable Salad with Feta and Mint
Need a gluten free, primal, and vegetarian side dish? Grilled Vegetable Salad with Fetan and Mint could be a spectacular recipe to try. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 283 calories. This recipe serves 4. It is perfect for The Fourth Of July. Head to the store and pick up eggplant, olive oil, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
Watch how to make this recipe.
Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan 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. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
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.
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus