Grilled Vegetables Salad Recipe - Armenian Cuisine - Heghineh Cooking Show

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the grill to medium-high heat.

Wash the bell peppers, zucchini, and eggplant.

Slice the bell peppers into thick strips, the zucchini into rounds, and the eggplant into thick slices.

Cut the red onion into wedges and halve the cherry tomatoes.

In a mixing bowl, combine the sliced vegetables with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Toss the vegetables until they are evenly coated with the oil and seasonings.

Place the vegetables on the grill and cook for about 5 minutes on each side until they are tender and have grill marks.

Remove the vegetables from the grill and let them cool for a few minutes.

In a separate bowl, mix 1 tablespoon of balsamic vinegar, 1 tablespoon of lemon juice, and 2 minced cloves of garlic to create the dressing.

Chop the grilled vegetables into bite-sized pieces and add them to a large salad bowl.

Add 2 cups of mixed greens to the bowl with the grilled vegetables.

Drizzle the dressing over the salad and toss gently to combine.

Crumble 1/2 cup of feta cheese on top and garnish with fresh basil leaves.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens