Grilled Vegetables with Feta

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 36%
  • Fat: 13.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 12.3g
  • Carbohydrate: 47.6g
  • Fiber: 3.8g
  • Cholesterol: 25mg
  • Iron: 3.4mg
  • Sodium: 634mg
  • Calcium: 208mg

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

  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.
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