Friday, September 6, 2013
Grilled Eggplant, Zucchini & Peppers with Feta
Simple, colourful and delicious, a medley of summer vegetables grilled on the barbecue and finished with crumbled feta and fresh mint, is a celebration of glorious Mediterranean flavours. A perfect side dish for al fresco dining, this recipe for Grilled Eggplant, Zucchini & Peppers with Feta and Mint is light, heart healthy and best of all, can be prepared in just minutes. Although I featured eggplant, zucchini and red pepper, any combination of your favourite veggies will work too: red onion, asparagus, mushrooms, corn on the cob, even fennel or brussels sprouts — more the merrier. Served with some Curried Couscous and Hummus for a vegetarian feast, this dish is also excellent with Grilled Prawns, Chicken Souvlaki or Lamb Chermoula — just don't forget the Tzatziki!
Grilled Eggplant, Zucchini & Peppers with Feta and Mint
1 eggplant, cut into 1/4-inch slices
2 zucchini, cut into 1/4-inch diagonal slices
1 red pepper, cored, seeded and cut into 6 pieces
1/4 cup crumbled feta
1/4 cup fresh mint, chopped and whole for garnish
2 tbsp olive oil
1 tsp herbes de Provence
Kosher salt and pepper, to taste
Maldon sea salt, for garnish
Arrange the vegetables in a single layer on a tray or plate and lightly brush both sides with olive oil. Season to taste with salt, pepper, and herbes de Provence. Preheat a grill to medium-high heat and grill the vegetables until both sides are tender and nicely browned, about 3-5 minutes per side. Once done, transfer the grilled vegetables to a platter and garnish with crumbled feta, fresh mint and a sprinkling of Maldon sea salt.