Grilled Veggie Salad with Feta

Tender, very tasty, for any occasion. Success guaranteed! Baked vegetable salad with feta can be served as an appetizer or as a side dish for meat and fish dishes. This is a great addition to kebabs. You can also bake vegetables on the grill or over a fire.
cook time: 1h 10 min
Lucas Halstead
Grilled Veggie Salad with Feta

Nutrition Facts (per serving)

77
Calories
5g
Fat
5g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion (red) 1 pc
Garlic 2 clove
Chilli (small, can be adjusted to taste or completely omitted) 1 pc
Tomatoes 2 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Zucchini 1 pc
bell pepper (red) 1 pc
Eggplant (large) 1 pc
Feta (Can be replaced with another soft cheese to taste) 80 g
Green cilantro (bunch) 7 g

Recipe instructions

Step 1

Step 1
How to make a salad from baked vegetables? Very simple. To begin, prepare all the necessary ingredients according to the list. Small young zucchini with delicate skin are suitable. Large zucchini take longer to bake, so it is better to cut large fruits in half. You can replace feta with other cheeses of your choice. For information on different types of cheeses, see the article at the end of this recipe under the steps.

Step 2

Step 2
Wash the eggplant, zucchini, tomatoes and bell peppers and dry. Use a fork to poke holes in the zucchini and eggplant. This is necessary so that they bake better. Place vegetables on a foil-lined baking sheet. How long to bake vegetables in the oven for salad? Bake at 180℃ for 45-60 minutes until done. Turn the vegetables several times during baking. The tomatoes are ready quickly enough, so you can remove them from the oven earlier.

Step 3

Step 3
Peel the red onion and cut into strips. Peel the garlic and finely chop it with a knife. Wash the cilantro, dry and chop. You can replace cilantro with other herbs: parsley, green onions, dill, etc. Remove seeds and stalks from the chili pepper and cut into small pieces. There are two types of chili pepper: red is more spicy, green is less spicy. If desired, you can adjust the amount of chili pepper to your taste, or not add it at all.

Step 4

Step 4
In a bowl, combine red onion, cilantro, garlic, chili pepper. Pour olive oil over everything and stir. If you wish, you can add 1 tbsp. l. table, wine or apple cider vinegar. I used extra virgin olive oil, but you can use any vegetable oil you like.

Step 5

Step 5
During baking, the skins of bell peppers and tomatoes should peel off easily. If this does not happen, and the vegetables are already soft, place them in a baking bag and leave for 10-15 minutes.

Step 6

Step 6
Peel the bell pepper from seeds and skin and cut into small cubes.

Step 7

Step 7
Peel the tomatoes and cut into small cubes.

Step 8

Step 8
Peel the zucchini and cut into small cubes.

Step 9

Step 9
Also peel the eggplant and cut into small cubes. If you wish, you can leave the skin on the vegetables.

Step 10

Step 10
Place baked eggplant, zucchini, tomatoes and bell peppers in a salad bowl. Add red onion with garlic and cilantro. Salt, pepper and mix everything. Place the roasted vegetable salad on a plate, sprinkle with crumbled feta and serve. Bon appetit!

Additional rubrics

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