Grilled Zucchini and Peppers with Feta
Grilled green zucchini and yellow squash and peppers topped with crumbled feta cheese and Dijon vinaigrette.
Ingredients
For the dressing:
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons fresh lemon juice
- ¼ teaspoon Dijon mustard
- ½ teaspoon honey
- ¼ cup (60 ml) extra virgin olive oil
- ¼ teaspoon salt or to taste
- Small pinch ground black pepper
For the vegetables:
- 2 green zucchini/courgette cut into ¼-inch/½ cm thick slices
- 2 yellow summer squash cut into ¼-inch/½ cm thick slices
- Extra virgin olive oil
- Dried oregano or Italian seasoning
- 8 mini sweet peppers or 2 large peppers stems and seeds removed and cut into large pieces
- ½ cup (25 grams) feta cheese crumbles
- Fresh arugula/rocket leaves
- 2 tablespoons chopped chives
Instructions
- For the dressing:
To a bowl add the vinegar, lemon juice, Dijon and honey, whisk to combine. Continue to whisk while slowly drizzling in the olive oil until well combined. Add salt and pepper, adjust to your taste. Set aside.
For the vegetables:
- Preheat outdoor grill.
- Brush the vegetables with olive oil, dried oregano (or Italian seasoning) on both sides.
- Add the vegetables to the hot grill and cook only a couple of minutes per side until there are grill marks. Remove and chop the peppers into bite-size pieces.
- Arrange arugula/rocket on a large platter and add the vegetables in an even layer. Top with feta, dressing and chives.
Video
Nutrition
Serving: 1 | Calories: 247kcal | Carbohydrates: 16g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 322mg | Fiber: 5g | Sugar: 11g