Grilled Vegetable Salad

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

50 mL (¼ cup) red wine vinegar
1 clove garlic, minced
2 mL (½ tsp) each oregano, cumin, chili powder and dried mustard
125 mL (½ cup) olive oil
Dash cayenne (optional)
1 small eggplant
1 each red and yellow peppers
2 zucchini
1 red onion
175 mL (3/4 cup) crumbled feta cheese
Chopped fresh parsley (optional)

Directions

  1. Combine first 5 ingredients for dressing and set aside. Cut eggplant into 1 cm (½ inch) thick slices. Cut peppers into quarters and remove seeds and stems. Cut zucchinis into 5 mm (¼ inch) thick slices lengthwise. Cut onion into 1 cm (½ inch) thick wedges, stem intact. Brush all vegetables lightly with dressing.
  2. Place vegetables on grill and cook over medium high, turning occasionally, until tender and slightly charred, about 10-15 minutes. Remove vegetables from grill when cooked. Cut peppers into strips. Arrange vegetables on platter and sprinkle with feta cheese.
  3. Drizzle with remaining dressing. Sprinkle with chopped parsley, if desired.
  4. Serve warm or at room temperature.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2649

Grilled Vegetable Salad
Grilled Vegetable Salad