GRILLED VEGETABLE SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat grill to medium.
- In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
- In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.
GRILLED VEGETABLE SALAD WITH FETA AND MINT
Provided by Ellie Krieger
Time 40m
Yield 4 servings, serving size: 1 1/2 cups
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.
- 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
Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
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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