Grilled Vegetable Salad W/ Feta Cheese Recipe

Looking for an easy Grilled Vegetable Salad w/ Feta Cheese recipe? Learn how to make Grilled Vegetable Salad w/ Feta Cheese using healthy ingredients.


Submitted by almajoly

Makes 4 servings



from www.finecooking.com Fine Cooking 104, pp 33 - March 4 2010

Recipe Ingredients for Grilled Vegetable Salad w/ Feta Cheese

1/2 (234 g) Fennel (or 1 small) (bulb)
1 medium orange bell pepper, stemmed, seeded and cut lengthwise into 4 to 5 pieces
1 medium red onion, cut into 1/4-inch thick slices
1 med zucchini, cut lengthwise into 1'4-inch thick slices
1 med yellow squash, cut lengthwise into 14-inch slices
1/4 cup extra-virgin olive oil
1 Kosher salt
3 tablespoons red wine vinegar
1 Freshly ground black pepper
1 1/2 cups grape tomatoes, halved
1/2 cup crumbled feta cheese (2 1/2 ounces)
3 tablespoons fresh basil, thinly sliced

Recipe Directions for Grilled Vegetable Salad w/ Feta Cheese

  1. Cut off the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4-inch thick.

  2. Prepare a medium gas or charcoal grill fire (alternatively, use an indoor grill pan over medium-high heat). Arrange the vegetables in a single layer on a tray or work surface. Brush both sides of the vegetables with 2 Tbs of oliveoil and season with 1/4 tsp salt.

  3. Grill the vegetable sin batches, flipping once, until both sides are nicely charred and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.

  4. In a small bowl, whisk the remaining 2 Tbs olive oil, the vinegar, 1/4 tsp salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide salad among 4 plates and sprinkle with feta and basil

Categories

Vegetables, Salads, Side Dish, Mediterranean

Nutrition Facts
Serving Size 286.0g
Amount Per Serving
Calories
226
Calories from Fat
161
% Daily Value*
Total Fat
17.9g
28%
Saturated Fat
4.7g
24%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
279mg
12%
Potassium
640mg
18%
Total Carbohydrates
12.9g
4%
Dietary Fiber
3.8g
15%
Sugars
6.6g
Protein
5.4g
Vitamin A 36% Vitamin C 113%
Calcium 14% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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