Grilled Vegetables with Feta

Grilled Vegetables with Feta Recipe
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.

Yield:

8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)

Recipe from

Nutritional 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

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

Preparation

Prepare grill.

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

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.

Note:

Maureen Clancy,

August 2005
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