Mediterranean Grilled Vegetable Salad



two zucchini
one eggplant
one red pepper
one yellow pepper
red onion, 1
Olive oil, two tablespoons
2 minced garlic cloves
lemon juice from one
Oregano, dried, two tablespoons
pepper and salt as desired
1 cup halved cherry tomatoes and 1/2 cup pitted and halved Kalamata olives
4 ounces of crumbled feta cheese
basil leaves for garnish, fresh


Set the grill mode on the Cuisinart Griddler.
Thickly slice the red onion, zucchini, eggplant, yellow and red bell peppers, and red bell pepper.
Olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper should all be combined in a bowl. Mix thoroughly.
Apply the olive oil mixture on the vegetable slices with a brush.

Place the vegetables on the prepared Griddler and cook them until they are blackened and soft, about 5-7 minutes per side. Let them cool after removing them from the heat.
While that is happening, chop the cooled, grilled vegetables into bite-sized pieces with the Mueller Austria Onion Chopper Pro Vegetable Chopper.
In a serving bowl, place the chopped, grilled vegetables.
Then, gently toss in the Kalamata olives and cherry tomatoes, which have been cut in half.
Over the salad, strew feta cheese crumbles.
Fresh basil leaves are a nice garnish.
The Mediterranean Grilled Vegetable Salad is best served as a side dish or a quick meal. Enjoy!

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