Grilled Vegetables With Feta Fresh Basil Recipes

GRILLED VEGETABLES WITH FETA & FRESH BASIL

Steps:

• Heat grill to medium-high heat.
• Brush vegetables evenly with 2 Tbsp. dressing.
• Grill 6 to 8 min. or until crisp-tender, turning occasionally.
• Cut vegetables into 1-inch pieces; place in medium bowl. Add remaining ingredients; mix lightly.

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Steps:

• Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
• Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
• Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

GRILLED VEGETABLE SALAD

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

ONION-BASIL GRILLED VEGETABLES

Steps:

• In a large bowl, combine the first nine ingredients. Toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetable mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until potatoes are tender, turning once.,

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA

Steps:

• Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
• Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
• Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

GRILLED BEETS WITH FETA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Spread beets onto a sheet of aluminum foil. Drizzle olive oil over beets and season with salt. Fold foil over beets, sealing the edges together to create a packet.
• Cook on the preheated grill, turning once, until beets are tender, about 30 minutes. Carefully open packet and top beets with feta cheese and chives. Close packet again and grill until cheese melts, about 5 minutes.

GRILLED VEGETABLE SALAD WITH FRESH BASIL

Steps:

• Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
• Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED FETA WITH FRESH TOMATOES

Steps:

• Slice tomatoes and arrange on serving plates with lettuce. Get creative!
• Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet). Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
• Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.

GRILLED EGGPLANT WITH FETA RELISH

Steps:

• In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.