I also make sure the vegetables come out right by grilling them over indirect heat — that is, cooking the vegetables on the cooler side of the grill, not right above the heat, so they are less likely to scorch. A simple marinade of olive oil and herbs also keeps them moist. Then I cool them quickly, spreading them out in a single layer, so they don’t go on cooking from residual heat. All that’s left to do is chop them up, toss them with a flavorful dressing and garnish to your liking — simply with some shavings of cheese for an appetizer or vegetarian main dish or with grilled hot or cold meat, poultry or seafood for a heartier entree. I promise you that, while enjoying this salad, you’ll pat yourself on the back for being such a smart, strategic grill cook!
How To Make Mediterranean Grilled Chopped Vegetable Salad with Feta
A delicious take on your regular vegetable salad. This incredible dish makes use of the grill for that distinctive smokiness that surprisingly goes well with the vegetables. An instant favorite!
Ingredients
- 1 eggplant, medium
- 1 zucchini, medium
- 1 yellow squash, medium
- 1 fennel bulb, medium
- 1 red onion, small
- 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 Kalamata olives, pitted halved
- 1 cup baby lettuces, mixed
- ½ cup feta cheese, crumbled , plus 1/4 lb. block
- 3 tbsp lemon juice
- 3 tbsp sherry vinegar
- ¼ cup fresh parsley leaves, chopped
For Sun Tomato Vinaigrette:
- 2 cups extra-virgin olive oil
- ¾ cup sherry vinegar
- ½ cup sun-tomatoes, chopped dried
- ½ cup Kalamata olives, pitted, halved
- ¼ cup Niçoise olives, pitted, chopped
- ¼ cup honey
- 3 tbsp capers, drained , chopped
- 2 tbsp shallot, minced
- 2 tbsp parsley leaves, chopped
- ½ tbsp mint leaves, chopped
- 1 tbsp basil leaves, chopped
- 1 tbsp garlic, minced
- 1 tbsp orange zest, grated
- salt
- freshly ground black pepper
Instructions
-
Cut the eggplant, zucchini and squash diagonally into slices, about ½-inch thick.
-
Trim the fennel and cut crosswise into slices, about ½-inch thick.
-
Peel the onion and cut crosswise into slices, about 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.
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Cut the grilled vegetables into ½-inch pieces.
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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.
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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.
- To make vinaigrette, put all the ingredients together in a large mixing bowl, adding a little salt and pepper.
- With a wire whisk, whisk them together briefly, then taste and, if necessary, adjust the seasonings with more salt and pepper.
- Cover and refrigerate until ready to use.
-
Makes 5 cups.
Nutrition
- Sugar: 18g
- :
- Calcium: 122mg
- Calories: 826kcal
- Carbohydrates: 27g
- Cholesterol: 8mg
- Fat: 80g
- Fiber: 7g
- Iron: 3mg
- Potassium: 804mg
- Protein: 5g
- Saturated Fat: 12g
- Sodium: 577mg
- Vitamin A: 2645IU
- Vitamin C: 29mg
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