Grilled Vegetable Salad


1 medium eggplant*, sliced ¼ inch thick
1 medium zucchini, sliced ¼ inch thick
1 red bell pepper, cut into ½ inch strips
3 tbsp extra virgin olive oil
2 garlic cloves, minced
¾ tsp sea salt
½ tsp cracked black pepper
½ tsp dried oregano
½ cup crumbled feta

Preheat grill to medium.
Lay sliced vegetables on grill and cook until tender and slightly charred on edges, about 3 to 4 minutes per side.
Remove vegetables and let cool 5 minutes. Chop into ½ inch pieces and transfer to a bowl.
Add olive oil, garlic, salt, pepper, and oregano and toss to coat. Sprinkle with feta cheese and toss lightly.
*You can salt the eggplant slices for 30 minutes beforehand to aid cooking and reduce any bitterness.


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