Grilled vegetables and feta
Savor the taste of summer with our Grilled Vegetables and Feta recipe! Featuring juicy eggplants, red onions, vibrant red pepper, and fresh tomatoes, all tossed in olive oil and lemon juice, and beautifully seasoned with dried oregano and spearmint. Topped with creamy feta cheese and served on a bed of crisp arugula, this dish is a perfect blend of flavors and textures. Ideal for a light lunch or as a colorful side dish at your next barbecue.
Cook time 15 min
Prep time 20 min
Ingredients:
1/3 cup olive oil1 lemon
2 eggplants
2 red onions
1 red pepper
2 tomatoes
1 cup feta cheese
1 tsp dried oregano
1 tsp spearmint
2 cups arugula
This grilled vegetables and feta recipe is a delicious, healthy, and vibrant dish that's perfect for a summer barbecue or a simple weeknight dinner. Combining the smoky flavors of grilled eggplant, red onions, red pepper, and tomatoes with the tanginess of feta cheese, and a refreshing hint of oregano and spearmint, this dish is both satisfying and nutritious. The addition of arugula provides a peppery freshness, making it a complete meal.
Instructions:
- Juice the lemon and combine it with the olive oil in a small bowl. Add the dried oregano and spearmint. Mix well to create a marinade.
- Slice the eggplants into 1/2-inch thick rounds.
- Peel and cut the red onions into thick slices.
- Slice the red pepper into strips, discarding the seeds and stem.
- Slice the tomatoes into thick rounds.
- Place the sliced eggplants, red onions, red pepper, and tomatoes into a large bowl or resealable plastic bag.
- Pour the marinade over the vegetables and toss to coat evenly.
- Let the vegetables marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for more flavor.
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
- Place the marinated vegetables directly on the grill grates.
- Grill the vegetables for about 4-5 minutes per side, or until they are tender and have nice grill marks. Adjust the timing as needed based on the heat of your grill and the thickness of vegetable slices.
- Remove the vegetables from the grill and set them aside on a platter.
- While the vegetables are grilling, crumble the feta cheese into small chunks.
- On a serving platter, arrange the grilled vegetables in a visually pleasing manner.
- Sprinkle the crumbled feta cheese over the top of the warm grilled vegetables.
- Add the fresh arugula on and around the grilled vegetables and feta.
- Serve the grilled vegetables and feta warm, as a delightful side dish or main course. The combination of flavors and textures will surely be a hit at your table!
Tips:
- Make sure to preheat your grill to a medium-high temperature to ensure even cooking of the vegetables.
- Cut the vegetables into consistent sizes to allow for uniform grilling and easier handling.
- Brush the vegetables with olive oil before placing them on the grill to prevent sticking and enhance the flavor.
- Grill the vegetables in batches if necessary, ensuring they have enough space on the grill to cook properly.
- Allow the grilled vegetables to rest for a few minutes before combining them with the feta cheese and arugula to preserve their texture and maximize flavor.
Grilled vegetables and feta is a versatile dish that exemplifies the harmony of fresh ingredients and simple preparation. The flavors meld beautifully, offering both a delightful culinary experience and a nutritious option. It's perfect for sharing with family and friends, adding a touch of Mediterranean flair to your meals.
Nutrition per serving
4 ServingsCalories 270kcal
Protein 13g
Carbohydrates 30g
Fiber 11g
Sugar 16g
Fat 33g
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