Mediterranean Grilled Chopped Vegetable Salad with Feta
Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium fennel bulb
- 1 small red onion
- 8 asparagus spears
- ¾ cup extra-virgin olive oil
- salt
- freshly ground black pepper
- water
- 30 green beans, trimmed
- 10 baby carrots, trimmed
- ½ cup pitted and halved kalamata olives
- 1 cup mixed baby lettuces
- ½ cup crumbled feta cheese, plus ¼ lb block
- 3 tablespoons lemon juice
- 3 tablespoons sherry vinegar
- ½ cup Sun-dried Tomato Vinaigrette
- ¼ cup chopped fresh parsley leaves
Directions
Cut the eggplant, zucchini and squash diagonally into slices ½ inch thick.
Trim the fennel and cut crosswise into slices ½ inch thick.
Peel the onion and cut crosswise into slices ½ inch thick.
Trim the asparagus.
With ½ cup of the olive oil, coat all the vegetables.
Season with salt and pepper.
Set the vegetables aside.
Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.
Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water.
Add the green beans to the boiling water and, as soon as it returns to the boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water.
Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; transfer to the ice water.
Drain the vegetables and set aside.
When the fire is hot, place the vegetables on the cooking grid not directly above the heat.
Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time.
As they are done, transfer the vegetables to a platter and leave to cool.
Cut the grilled vegetables into ½-inch pieces.
Cut the carrots and green beans on the bias into ¼-inch pieces.
Put all the vegetables, olives, lettuces and crumbled feta in a large salad bowl.
Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste.
Toss well.
Divide the ½ cup of vinaigrette among 4 large salad plates, spooning it around the edge.
Mound the salad mixture evenly in the middle.
Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad.
Garnish with parsley and serve immediately.
Category:World Recipes
Category:Mediterranean Salads
Category:Eggplant Recipes
Category:Zucchini Recipes
Category:Summer squash Recipes
Category:Fennel Recipes
Category:Red onion Recipes
Category:Asparagus Recipes
Category:Green bean Recipes
Category:Carrot Recipes
Category:Black olive Recipes
Category:Feta Recipes
Category:Lemon juice Recipes
Category:Sherry vinegar Recipes
Category:Leafy and salad vegetable Recipes
Category:Parsley Recipes