Grilled Vegetable Salad with Feta and Mint
Bursting with vibrant flavors and healthy freshness, this Grilled Vegetable Salad with Feta and Mint is the ultimate showcase of summer's best produce. Smoky, charred zucchini, eggplant, red bell peppers, asparagus, and red onions create a hearty and colorful base, elevated by the creamy tang of crumbled feta cheese and the bright, herbaceous pop of fresh mint leaves. A zesty homemade dressing featuring lemon juice, honey, Dijon mustard, and garlic ties everything together with a perfect balance of sweetness and tanginess. Quick and easy to prepare in just 35 minutes, this stunning salad is ideal for a light lunch, a barbecue side dish, or a make-ahead meal for entertaining. Serve it warm or at room temperature for a versatile and refreshing dish that’s packed with flavor, nutrients, and Mediterranean flair.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 red bell peppers
- 1 large red onion
- 1 bunch asparagus
- 6 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup feta cheese
- 0.25 cup fresh mint leaves
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic
Instructions
Preheat your grill to medium-high heat.
Slice the zucchini and eggplant into 1/2 inch thick rounds.
Cut the red bell peppers into quarters, removing the seeds and stems.
Cut the red onion into 1/2 inch thick wedges, keeping the root intact to hold the layers together.
Trim the tough ends off the asparagus spears.
In a large bowl, toss the zucchini, eggplant, bell peppers, onion, and asparagus with 4 tablespoons of olive oil, salt, and pepper until evenly coated.
Grill the vegetables in batches, turning occasionally, until tender and lightly charred, about 3-5 minutes per side depending on the vegetable.
Transfer the grilled vegetables to a cutting board and let them cool slightly. Chop them into bite-sized pieces if needed.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, and minced garlic to make the dressing.
In a large serving bowl, combine the grilled vegetables, crumbled feta cheese, and fresh mint leaves.
Drizzle the dressing over the salad and toss gently to combine.
Serve the salad warm or at room temperature.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7671 mg | 334% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 76.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 821 mg | 63% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4024 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
