BABY BELL PEPPERS WITH FETA AND MINT
Steps:
- Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.
BIG GRILLED VEGGIE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
- Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
- Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
- Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Make and share this Grilled Vegetable Salad With Feta and Mint recipe from Food.com.
Provided by AriMad
Categories Vegetable
Time 40m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 270.7, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 225.9, Carbohydrate 16.3, Fiber 6.7, Sugar 8.8, Protein 6.1
GRILLED VEGETABLE SALAD
Steps:
- In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings.
GRILLED VEGETABLE SALAD WITH FETA
A versatile recipe from Ellie Krieger at Foodnetwork. Posting for ZWT6. You could prepare the veggies and dressing ahead, cut the 1/2 inch pieces right before assembling,and then assemble and portion out what you want later. If you want to give this more substance, serve with rice or couscous.
Provided by WiGal
Categories Peppers
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Arrange the vegetables in a single layer on a tray or work surface.
- Lightly spray both sides of veggies 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 and mushrooms.
- 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 and pistachios.
Nutrition Facts : Calories 271.2, Fat 21.6, SaturatedFat 5.3, Cholesterol 16.7, Sodium 224.5, Carbohydrate 16.2, Fiber 6.4, Sugar 9.3, Protein 5.9
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