20 minutes
A vibrant and flavorful salad featuring grilled vegetables, crumbled feta, and toasted pine nuts.
Eggplant, sliced ¼ inch thick
each
Zucchini, sliced ¼ inch thick
each
Bell Pepper, sliced into ½-inch strips
each
tablespoons
Garlic, minced
cloves
teaspoons
teaspoons
Salad Greens
cups
Feta Cheese, crumbled
0 oz
Pine Nuts, toasted and cooled
tablespoons
1. Preheat Grill
Preheat your grill to medium.
2. Prepare Vegetables
While the grill is heating up, prepare your vegetables by slicing the eggplant and zucchini into ¼-inch thick rounds and cutting the red bell pepper into ½-inch strips.
3. Grill Vegetables
Arrange the sliced vegetables directly on the grill. Grill them for about 3 to 5 minutes on each side until tender with a slight char.
4. Season Vegetables
Transfer the grilled vegetables to a large bowl. Add the extra-virgin olive oil, minced garlic, salt, and black pepper. Toss while the vegetables are still warm.
5. Assemble Salad
Divide the salad greens among six plates. Top each plate with a portion of the grilled vegetables, distributing them evenly.
6. Add Toppings
Sprinkle each salad with about 2 tablespoons of crumbled feta cheese and 1 tablespoon of toasted pine nuts.
7. Serve with Vinaigrette
Serve the salads with your Dijon vinaigrette on the side, so everyone can drizzle as much or as little as they like.
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