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Grilled Vegetables with Feta

Yield 8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)
Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.

Ingredients

  • Vinaigrette:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • Vegetables:
  • 2 medium zucchini, halved lengthwise (about 1 pound)
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 4 (1/2-inch-thick) slices Vidalia or other sweet onion
  • 4 (4-inch) portobello caps
  • Cooking spray
  • Remaining ingredients:
  • 4 cups hot cooked basmati rice
  • 1/2 cup (2 ounces) feta cheese, crumbled

Nutrition Information

  • calories 348
  • caloriesfromfat 36 %
  • fat 13.9 g
  • satfat 5.4 g
  • monofat 6.4 g
  • polyfat 1.3 g
  • protein 12.3 g
  • carbohydrate 47.6 g
  • fiber 3.8 g
  • cholesterol 25 mg
  • iron 3.4 mg
  • sodium 634 mg
  • calcium 208 mg

How to Make It

  1. Prepare grill.

  2. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

  3. 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; sprinkle with cheese.