Are you ready to elevate your culinary game with a dish that's not just a salad, but a vibrant symphony of flavors? Our Grilled Vegetable Salad with Olive Oil and Feta is about to become your new obsession! Imagine tender, perfectly charred vegetables kissed by the grill, drizzled with rich olive oil, and crowned with creamy, tangy feta cheese - this isn't just a recipe, it's a Mediterranean escape on a plate that will transport your taste buds to sun-drenched coastal landscapes with every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 eggplant, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing them thoroughly and patting them dry with paper towels.
- Slice zucchini into 1/4-inch thick rounds, bell pepper into strips, and eggplant into 1/2-inch cubes to ensure even grilling.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F) to create nice char marks and caramelization.
- Brush the vegetable pieces generously with olive oil, ensuring even coating to prevent sticking and enhance flavor.
- Season the vegetables with salt and freshly ground black pepper, distributing the seasoning evenly.
- Arrange vegetables on the grill, placing them in a single layer to ensure proper cooking and avoid overcrowding.
- Grill vegetables for 3-4 minutes per side, rotating to create beautiful grill marks and achieve a tender, slightly charred texture.
- Remove grilled vegetables from heat and let them rest for 2-3 minutes to cool slightly.
- Transfer grilled vegetables to a serving platter and sprinkle generously with crumbled feta cheese.
- Drizzle additional olive oil over the vegetables and feta for extra richness and flavor.
- Serve immediately while vegetables are still warm, garnishing with fresh herbs like basil or oregano if desired.
Tips
- Always pat your vegetables completely dry before grilling to ensure beautiful char marks and prevent steaming.
- Cut vegetables to consistent thickness to guarantee even cooking and prevent some pieces from burning while others remain undercooked.
- Don't be afraid of high heat - a medium-high grill (400-450°F) is key to achieving those gorgeous caramelized edges.
- Use a high-quality olive oil for both brushing vegetables and final drizzling to enhance overall flavor profile.
- Let vegetables rest briefly after grilling to allow them to finish cooking and develop deeper flavors.
- Serve immediately while vegetables are still warm to enjoy the most vibrant taste and texture.
- Experiment with fresh herbs like basil, oregano, or thyme for an extra layer of aromatic complexity.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 8g
Protein: 5g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
