Grilled Vegetable Salad With Feta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 red bell pepper, cut into 4 pieces
• 1 lb eggplant, cut across into 1/4-inch rounds
• 1 medium onion, cut into 1/4-inch slices
• 2 medium zucchini, cut lengthwise into 1/4-inch slices (about 8 ounces each)
• 1/2 cup mixed mushrooms, sliced (optional)
• olive oil flavored cooking spray
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• salt, to taste
• fresh ground black pepper, to taste
• 1 cup grape tomatoes, halved
• 1/4 cup fresh mint, chopped (optional)
• 1/2 cup crumbled feta cheese
• 1 tablespoon pistachios, chopped (optional)

Recipe

• 1 arrange the vegetables in a single layer on a tray or work surface.
• 2 lightly spray both sides of veggies with olive oil cooking spray.
• 3 preheat a grill or grill pan over a medium-high heat.
• 4 grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini and mushrooms.
• 5 when the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• 6 in a small bowl, whisk together the olive oil, vinegar and oregano.
• 7 pour over the vegetables and toss.
• 8 season, to taste, with salt and pepper.
• 9 gently stir in the tomatoes and mint.
• 10 divide the salad between 4 plates and sprinkle with the feta and pistachios.