👥4 people
⏲️40m
🕐15m
🍽️starter
A light salad, perfect in the summer.
Ingredients
- 1 tablespoon olive oil (for brushing vegetables)
- 1/2 onion (large sliced)
- 1/2 zucchini (large sliced)
- 1/2 bell peppers (red, seeded, and quartered)
- 1 small eggplant (sliced into 1/2 inch thick rounds)
- Garnish: Feta Cheese (crumbled for serving)
- For the Vinaigrette:
- 3 tablespoons olive oil
- 1 garlic clove (peeled and smashed with the flat side of the knife)
- 1/4 cup balsamic vinegar
- 1/2 teaspoons mint (dried)
- 1/2 teaspoons oregano (dried)
- A pinch of marjoram (dried)
- 1 teaspoon salt (coarse)
- 1 teaspoon black pepper (freshly ground)
Method
- Add the ingredients to a small bottle or bowl and shake or whisk together.
- Allow the vinaigrette to sit for about 1/2 an hour for the flavors to meld.
- Discard the garlic clove before using it.
- Heat the grill to medium-high.
- Lightly brush the vegetables with olive oil and grill for about 5 minutes on each side or until tender.
- Cut larger pieces into chunks and toss with dressing in a large bowl.
- Sprinkle with crumbled Feta cheese and serve immediately.
