Delicious grilled vegetables with mediterranean flare!
Recipe courtesy of Krinos Foods Canada
Directions for: Grilled Vegetable and Feta Salad
Ingredients
cup Krinos olive oil
4 clove garlic, minced
2 Tbsp each cumin, oregano and brown sugar
2 Asian eggplant, sliced in -inch (0.5 cm) thick slices lengthwise
1 each, red and orange pepper, seeded and cut into wedges
2 red onions, cut into wedges
4 portabella mushrooms, stemmed and sliced 1inch (2.5 cm) thick
2 large zucchini, sliced -inch (0.5 cm) thick, lengthwise
1 lb(s) asparagus, trimmed
1 cup crumbled Krinos Feta Cheese
1 tsp red chili flakes (optional)
2 cup arugula
salt and fresh ground pepper to taste
Directions
1. Pre-heat barbecue grill to high for 10 minutes.
2. In a bowl, whisk together olive oil, garlic, cumin, oregano, brown sugar and season to taste with salt and pepper. Place vegetables on a large rimmed baking sheet; drizzle with marinade and toss to coat.
3. Reduce heat to medium-high and place eggplant and peppers on lightly greased grill. Cook for 15 minutes or until tender and starting to char, turning occasionally. Remove to a platter and keep warm; repeat with remaining vegetables. Sprinkle with Krinos Feta Cheese and chili flakes (if using) and top with arugula.
4. Serve hot or cold for a great summer salad!
See more: Greek, Grill, BBQ, Vegetables, Vegetarian, Summer, Healthy
Post a Comment
Post a Comment