Grilled Vegetables with Feta
Charred summer vegetables with tangy feta, fresh herbs, and bright lemon—a simple Mediterranean side that doubles as a light main. Bold flavor from the grill with minimal hands-on time.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- ¾ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 2 whole zucchini, medium
- 1 whole yellow bell pepper, large
- 1 whole red bell pepper, large
- 1 whole red onion, medium
- 1 whole eggplant, medium
- ¾ cup crumbled feta cheese
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley, chopped
- 1 whole lemon wedges, for serving
Instructions
- 1
In a small bowl, whisk together 0.33 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano, 0.75 teaspoon sea salt, and 0.5 teaspoon black pepper. Set the marinade aside.
- 2
Prepare all the vegetables: Trim the ends off 2 medium zucchini and slice them lengthwise into 0.25-inch-thick planks. Core 1 large yellow bell pepper and 1 large red bell pepper, then slice each into 4 flat panels. Cut 1 medium red onion in half through the root, then cut each half into 0.5-inch-thick wedges (keeping layers intact so they don't fall apart). Slice 1 medium eggplant lengthwise into 0.25-inch-thick planks.
- 3
Place all the cut vegetables in a large shallow bowl or baking dish. Pour the marinade over them and gently toss with your hands or two large spoons for 1–2 minutes, making sure all surfaces are lightly coated. Let sit for 5–10 minutes while you prepare the grill.
- 4
Set your grill to medium-high heat and preheat for 5 minutes. Lightly oil the grate with a paper towel dipped in neutral oil to prevent sticking.
- 5
Working in batches so you don't crowd the grill, place the zucchini, eggplant, and bell pepper planks directly on the grate. Grill for 3–4 minutes per side until you see dark grill marks and the vegetables are just tender when pierced with a fork. Transfer each batch to a large platter.
- 6
Place the red onion wedges on the grill, cut-side down. Grill for 3–4 minutes until the cut faces have dark caramelized marks. Flip and grill the other side for 2–3 minutes. The outer layers should char slightly while the inside stays firm. Transfer to the platter.
- 7
Arrange all the grilled vegetables on a serving platter or divide among individual plates. Scatter 0.75 cup crumbled feta cheese evenly over the top, then sprinkle with 0.25 cup fresh mint leaves (torn by hand for a rustic look) and 0.25 cup chopped fresh parsley.
- 8
Drizzle any remaining marinade from the bottom of the bowl over the vegetables. Serve warm or at room temperature with lemon wedges on the side—squeeze fresh juice over each bite just before eating for brightness.
Tools you’ll need
- grill
- small bowl
- large shallow bowl or baking dish
- two large spoons or tongs
- large platter
- paper towels
- fork
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