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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)

 

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.

 

Maureen Clancy, Cooking Light

AUGUST 2005

 

Source: MyRecipes

 

 

From EatingWell: Summer 2002

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

 

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

 

INGREDIENTS:

• 1 pound prepared pizza dough, preferably whole-wheat

• 1/2 cup prepared pesto

• 4 ripe plum tomatoes, thinly sliced

• 1/2 cup crumbled feta cheese

• Freshly ground pepper, to taste

• 1/4 cup lightly packed fresh basil leaves, torn

 

THIS RECIPE CALLS FOR:

Whole-Wheat Pizza Dough

 

PREPARATION:

1.  Heat grill to medium-high.

2.  Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.

3.  Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.

4.  Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

 

NUTRITION:

Per serving: 430 calories; 18 g fat ( 7 g sat , 9 g mono ); 27 mg cholesterol; 49 g carbohydrates; 17 gprotein; 4 g fiber; 749 mg sodium; 262 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 3 starch, 1/2 vegetable, 1/2 fat

 

Source: EatingWell