Grilled Summer Vegetable Salad with Cherry Tomatoes and Feta Cheese (#1215)

Grill/BBQ Low Fat Vegetarian Healthy Grill/BBQ
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  • 2 Small Zucchini slice into 1/2-inch slices lengthwise, or 1 medium
  • 2 small Yellow Summer Squash slice into 1/2-inch slices lengthwise, or 1 medium
  • 1 medium Red Onion peeled and quartered, leave the ends on
  • 1 large Fennel Bulb tough layers removed, and fronds reserved, cut into large chunks
  • 2 large Sweet Bell Peppers any color, seeded and cut into large chunksls
  • 1 1/2 cups Cherry Tomatoes or grape tomatoes, halved
  • 5 tablespoons Olive Oil divided
  • 2 tablespoons Red Wine Vinegar or raspberry vinegar
  • 1 Salt And Black Pepper to taste
  • 1 small Garlic Cloves minced
  • 3/4 cup Feta Cheese crumbled
  • 1/2 cup Basil leaves, fresh and thinly sliced


  1. Preheat the grill.
  2. Line all the prepared vegetables onto large baking sheets.
  3. Brush with 2 to 3 tablespoons of olive oil on all sides, season with salt and pepper.
  4. Put on the grill, about 6 to 12 minutes, half way through the grilling, turn the vegetables once with tongs.
  5. Onions, zucchini and summer squash need 3 to 4 minutes per side; bell peppers need about 5 minutes per side; and the fennel needs about 6 minutes per side.
  6. Remove the grilled vegetables from the grill onto the baking sheets.
  7. Let cool enough to handle, cut them into slices, strips or larger pieces as you wish.
  8. While the vegetables are grilling, mix together the remaining olive oil, vinegar, salt and pepper to taste in a large bowl.
  9. Add the grilled and sliced vegetables and feta cheese into the large bowl with dressing.
  10. Toss until well coated.
  11. Divide among the plates, sprinkle some freshly sliced basil leaves on top.
  12. Serve warm, room temperature or chilled.
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