Need a gluten-free and vegetarian side dish? Grilled vegetable salad with feta cheese and mint could be a spectacular recipe to try.
Ingredients
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400 g sliced aubergine
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400 gr courgette, sliced
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118 ml crumbled feta cheese
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Chopped fresh mint
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2 sliced tomatoes
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1 onion, sliced
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1 tablespoon dried oregano
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1 red pepper cut into strips
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2 tablespoons red wine vinegar
Preparation Method
- Arrange the vegetables in a single layer on a tray or work surface. Spray both sides lightly with olive oil spray.
- Preheat a grill to medium-high heat. Grill the vegetables in batches until both sides are well cooked and the vegetables are tender, about 10 minutes for the peppers, about 8 minutes for the aubergines and onions and about 6 minutes for the courgettes. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, mix the olive oil, vinegar and oregano.
- Add the vegetables and mix. Season to taste with salt and pepper. Gently mix in the tomatoes and mint and finally sprinkle with the feta cheese.
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