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Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese

 
Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese
139

Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

Yield

6

servings

Prep

10

min

Cook

12

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 smalll zucchini
slice into 1/2-inch slices lengthwise, or 1 medium
*
2 small yellow summer squash
slice into 1/2-inch slices lengthwise, or 1 medium
*
1 medium red onion
peeled and quartered, leave the ends on
1 large fennel bulb
tough layers removed, and fronds reserved, cut into large chunks
*
2 large sweet bell peppers
any color, seeded and cut into large chunksls
*
1 ½ cups cherry tomatoes
or grape tomatoes, halved
5 tablespoons olive oil
divided
2 tablespoons red wine vinegar
or raspberry vinegar
1 x salt and black pepper
to taste
*
1 small garlic cloves
minced
*
¾ cup feta cheese
crumbled
½ cup basil
leaves, fresh and thinly sliced
*

Directions

Preheat the grill.

Line all the prepared vegetables onto large baking sheets.

Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.

Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.

Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.

Remove the grilled vegetables from the grill onto the baking sheets.

Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.

While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.

Add the grilled and sliced vegetables and feta cheese into the large bowl with dressing.

Toss until well coated.

Divide among the plates, sprinkle some freshly sliced basil leaves on top.

Serve warm, room temperature or chilled.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 17179% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 217mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 14%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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