← All recipes

Mediterranean Grilled Chopped Vegetable Salad With Feta

Make Mediterranean Grilled Chopped Vegetable Salad With Feta at home with Eggplant, Zucchini, Yellow Squash, Fennel Bulb, and Red Onion. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 1
• 1
• 1
• 1
• 8
• 3/4 cup
• Salt
• Freshly Ground Black Pepper
• Water
• 30
• 10
• 1/2 cup
• 1 cup
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Cut eggplant, zucchini and squash diagonally into 1/2-inch-thick slices. Trim fennel and cut crosswise into 1/2-inch-thick slices.

2. 2

   Peel onion. Cut crosswise into 1/2-inch-thick slices. Trim asparagus.

3. 3

   Coat all vegetables with 1/2 cup olive oil. Season with salt and pepper. Set aside.

4. 4

   Build fire in charcoal grill or preheat gas grill, for indirect-heat cooking.

5. 5

   Meanwhile, bring large pot of salted water to a boil.

6. 6

   Fill mixing bowl with ice and water.

7. 7

   Add green beans to boiling water.

8. 8

   As soon as water returns to a boil and beans are bright green, use wire skimmer or slotted spoon to transfer them to ice water.

9. 9

   Add baby carrots to boiling water.

10. 10

    Boil for 2 to 3 minutes or until tender-crisp.

11. 11

    Transfer to ice water. Drain vegetables. Set aside.

12. 12

    Place vegetables on cooking grid not directly above heat.

13. 13

    Cook, turning as necessary to prevent scorching, for 5 to 7 minutes or until nicely browned and tender-crisp.

14. 14

    As they are done, transfer vegetables to platter.

15. 15

    Allow to cool.

16. 16

    Cut grilled vegetables into 1/2-inch pieces.

17. 17

    Cut carrots and green beans on bias into 1/4-inch pieces.

18. 18

    Put all vegetables, olives, lettuces and crumbled feta in large salad bowl.

19. 19

    Add remaining olive oil, lemon juice, vinegar and salt and pepper to taste.

20. 20

    Toss well.

21. 21

    Divide 1/2 cup vinaigrette among 4 large salad plates, spooning it around edge.

22. 22

    Mound salad mixture evenly in middle.

23. 23

    Garnish with parsley.

24. 24

    Serve immediately.

25. 25

    Place all ingredients in large mixing bowl.

26. 26

    Add a little salt and pepper.

27. 27

    Using wire whisk, whisk together briefly.

28. 28

    Taste.

29. 29

    Add more salt and pepper, if necessary.

30. 30

    Cover.

31. 31

    Refrigerate until ready to use.