Grilled Vegetable and Feta Salad

Instructions

1. Step 1

   Wash and dry the vegetables. Slice the zucchini and eggplant, cut the peppers into wide panels, cut the onion into thick rounds, and leave the tomatoes whole.

   Ingredients used: 15.0 piece Cherry Tomato, 300.0 gr Eggplant, 300.0 gr Red Bell Pepper, 150.0 gr Red Onion, 400.0 gr Zucchini

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the prepared vegetables in the mixing bowl. Gently coat them with 3 tbsp (45 ml) olive oil, ⅝ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 0.5 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: mixing bowl, tongs

3. Step 3

   Heat the grill pan over high heat. Grill the eggplant, zucchini, and onion in batches until marked and tender, turning once.

   Timer: 10 min (fixed)

   Cookware: grill pan, tongs

4. Step 4

   Grill the pepper panels until marked and tender, turning once. Add the tomatoes for the final few minutes and cook until lightly blistered.

   Timer: 8 min (fixed)

   Cookware: grill pan, tongs

5. Step 5

   Whisk the remaining 2 tbsp olive oil with the lemon juice, garlic, oregano, remaining salt, and remaining ¼ tsp (0.5 gr) black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 30.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 0.5 gr Ground Black Pepper, 30.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Let the vegetables cool for 5 minutes, then arrange them on the serving platter. Spoon over the dressing and finish with the feta and parsley.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Feta Cheese, 15.0 gr Flat-Leaf Parsley

   Cookware: serving platter