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Grilled vegetables and feta
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Grilled veggies tossed with feta, zesty lemon-herb dressing. Vibrant, fresh, and delicious.
Ingredients:
  • Olive oil, for greasing
  • 80mls (1/3 cup) olive oil
  • 1 lemon, juiced
  • Salt & ground black pepper, to taste
  • 2 medium eggplant, cut into 1.5cm-thick slices
  • 2 medium red onions, peeled, thickly sliced
  • 1 large yellow capsicum, deseeded, cut into thick strips
  • 2 large tomatoes, cut into lcm-thick slices
  • 250g piece Greek feta, cut into 5mm-thick slices
  • 2 tsp roughly chopped fresh oregano
  • 2 tsp roughly chopped fresh mint
  • 1/2 bunch rocket, trimmed, washed, dried
Instructions:
  • Get your chargrill or barbecue grill nice and hot over medium-high heat, then give it a light coating of olive oil.
  • In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper. Brush the eggplant, onions, capsicum, tomatoes, and feta lightly with the olive oil mixture. Grill the eggplant, onions, and capsicum in batches for 2-4 minutes per side until tender. Grill the tomatoes and feta for 30 seconds per side until just warm.
  • Next, combine the remaining 2 tablespoons of oil, 1 tablespoon of lemon juice, oregano, mint, salt, and pepper in a screw-top jar. Shake well. Arrange the rocket on serving plates, layer with vegetables and feta, then drizzle with the herb dressing. Serve promptly.

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