Grilled Vegetable Salad With Feta And Mint Recipes

BIG GRILLED VEGGIE SALAD

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

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

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.

GRILLED WATERMELON AND FETA SALAD

Steps:

• Place sliced onion in a bowl and cover with water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Drain on paper towels.
• Prepare a medium-hot grill. Use 1 tablespoon of the olive oil to brush the watermelon slices lightly. Grill for about 3 minutes per side, or until charred. Remove from heat and dice. Transfer, with juice, to a large salad bowl.
• Add onions and remaining ingredients and toss together. Let sit for a few minutes or for up to an hour before serving. Toss again just before serving.

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT

Steps:

• For the zucchini: Preheat a large grill pan over medium-high heat.
• Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
• Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
• Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
• Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
• For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.

CORN SALAD WITH TOMATOES, FETA AND MINT

Steps:

• Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
• Season to taste with salt and pepper. Serve.

GRILLED VEGETABLE SALAD WITH FETA

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.