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Grilled Vegetable Salad with Feta and Mint

Ellie Krieger
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Eggplant (about 1 pound)

1 cup

Grape tomatoes

1/4 cup

Mint, fresh

1

Onion, cut into 1/4-inch slices, medium

1/2 tsp

Oregano, dried

1

Red bell pepper cored and cut into 4 pieces

2

Zucchini (about 8 ounces, medium

1

Salt and freshly ground black pepper

5 tbsp

Olive oil, extra-virgin

1

Olive oil cooking spray

2 tbsp

Red wine vinegar

1/2 cup

Feta cheese