Grilled Vegetables with Feta

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)




•  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



•  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



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.


Maureen Clancy, Cooking Light



Source: MyRecipes