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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 104
Ingredients Method Notes

Ingredients
  

  • 1 eggplant
  • 1 zucchini
  • 1 yellow summer squash
  • 1/2 bunch asparagus
  • 1 cup cherry tomatoes
  • 1 ounce feta cheese 1 ounce
  • 2 slices shallots or red onions
  • 1/2 cup cauliflower
  • 1 tsp olive oil
  • 1 tsp Italian seasoning or oregano
garnish
  • 1 lemon zest and juice
  • fresh parsley chopped
  • fresh baby kale

Method
 

  1. Slice all of the vegetables "medium-thin" or about 1/4 inch. Place them on a piece of oiled foil.
  2. 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.
  3. Allow the tray of veggies to cool for 5 minutes. Grate lemon zest over the veggies and then sprinkle with lemon juice.
  4. 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%
Copyright foodandhealth.com, reprinted with permission.