Grilled Veggies and Feta
Mix and match with your favorites from the farmers market to use a variety of summer vegetables along with feta cheese and herbs.
Ingredients
Method
- Slice all of the vegetables "medium-thin" or about 1/4 inch. Place them on a piece of oiled foil.
- Grill over high heat or under a broiler. Turn them once after they are a little browned on the bottom. Total cooking time is about 8 minutes.
- Allow the tray of veggies to cool for 5 minutes. Grate lemon zest over the veggies and then sprinkle with lemon juice.
- Arrange on bed of fresh baby kale on a platter and crumble the feta over the top of the salad. A little goes a long way! Add the fresh chopped parsley.
Notes
| Serving Size 1 cup of veggies | |
| Amount Per Serving | |
| Calories 104 | Calories from Fat 30 |
| % Daily Value * | |
| Total Fat 3g | 5% |
| Saturated Fat 1g | 6% |
| Trans Fat 0g | |
| Cholesterol 6mg | 2% |
| Sodium 95mg | 3% |
| Total Carbohydrate 17g | 5% |
| Dietary Fiber 8g | 30% |
| Sugars 9g | |
| Protein 5g | 10% |
| Vitamin A 24% | • Vitamin C 60% |
| Calcium 8% | • Iron 11% |
Discover more from myMonarc - Health and Wellness
Subscribe to get the latest posts sent to your email.