Grilled Vegetable Salad With Feta and Mint Recipe

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Grilled Vegetable Salad With Feta and Mint
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Ingredients:

Directions:

  1. Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
  2. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.18 Kcal (302 kJ)
Calories from fat 55.14 Kcal
% Daily Value*
Total Fat 6.13g 9%
Cholesterol 4.77mg 2%
Sodium 61.91mg 3%
Potassium 56.67mg 1%
Total Carbs 3.02g 1%
Sugars 1.52g 6%
Dietary Fiber 0.72g 3%
Protein 0.88g 2%
Vitamin C 10.8mg 18%
Vitamin A 0.4mg 14%
Iron 29mg 161%
Calcium 38.1mg 4%
Amount Per 100 g
Calories 134.55 Kcal (563 kJ)
Calories from fat 102.78 Kcal
% Daily Value*
Total Fat 11.42g 9%
Cholesterol 8.89mg 2%
Sodium 115.41mg 3%
Potassium 105.64mg 1%
Total Carbs 5.63g 1%
Sugars 2.84g 6%
Dietary Fiber 1.34g 3%
Protein 1.64g 2%
Vitamin C 20.2mg 18%
Vitamin A 0.8mg 14%
Iron 54.1mg 161%
Calcium 71.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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