grilled veggies with feta

Name: Grilled Veggies with Feta
Prep time: 20 min
Cook time: 10 min
Yield: 8
Ingredients: ## VINAIGRETTE; 1/4 cup(s) balsamic vinegar; 2 tablespoon(s) dijon mustard (or any your fav mustard); 2 tablespoon(s) olive oil, extra virgin; 1 teaspoon(s) fresh pepper; 4 clove(s) garlic; ## VEGGIES; 2 medium zucchini, halved (est. 1lb); 1 - red bell pepper, quartered; 1 - yellow bell pepper, quartered; 1/2 large sweet onion , 1/2 in thick; 4 large mushroom caps; - vegetable cooking spray; ## REMAINING INGREDIENTS; 1/2 cup(s) feta cheese, crumbled; 4 cup(s) rice (if desired)-

(2 RATINGS)

46 Pinches 3 Photos

Jennifer Yager

Woodland, WA

Updated on Jul 14, 2011

My family is vegetable lovers! we eat them raw, grilled, steamed.. any which way. So this recipe has been in our family for many years. we just have always love the taste of grilled vinaigrette veggies. also with the caramelizing flames and a touch of smoke do wonders for vegetables. So if your a vegetable lover i can guarantee you will love this recipe!!

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Grilled Veggies before the Feta and meat/rice

prep time 20 Min

cook time 10 Min

method ---

yield 8 serving(s)

Ingredients

VINAIGRETTE
1/4 cup balsamic vinegar
2 tablespoons dijon mustard (or any your fav mustard)
2 tablespoons olive oil, extra virgin
1 teaspoon fresh pepper
4 cloves garlic
VEGGIES
2 medium zucchini, halved (est. 1lb)
1 - red bell pepper, quartered
1 - yellow bell pepper, quartered
1/2 large sweet onion , 1/2 in thick
4 large mushroom caps
- vegetable cooking spray
REMAINING INGREDIENTS
1/2 cup feta cheese, crumbled
4 cups rice (if desired)-

How To Make grilled veggies with feta

Step 1

Prepare grill. To prepare vinaigrette, combine vinaigrette ingredients in a small bowl; stir well with a whisk.

Step 2

To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice or meat of your choice, sprinkle with cheese.
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