Grilled Vegetable Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
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
1 red onion
175 mL (3/4 cup) crumbled feta cheese
Chopped fresh parsley (optional)
- 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.
- 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.
- Drizzle with remaining dressing. Sprinkle with chopped parsley, if desired.
- Serve warm or at room temperature.
Imported on 2011-01-20 20:26:46 — Original ID:2649