Thursday, July 24, 2014

Grilled Vegetables with Olive Oil, Oregano & Feta

A medley of the summer's freshest and most colourful seasonal vegetables are the centrepiece in this easy and delicious Grilled Vegetable Salad. Chopped and tossed with olive oil, dried oregano, salt and pepper, any selection of mixed vegetables can be cooked simply on the barbecue by using a teflon grill basket, preventing any of the little gems being lost though the grates. Finished with a crown of crumbled feta and selection of fresh herbs from the garden, this recipe is one of the easiest and most flavourful salads for the ultimate in care-free summer dining.

Grilled Vegetables with Olive Oil, Oregano & Feta
Serves 4

1 yellow zucchini, sliced into 1/4-inch thick pieces 
1 red bell pepper, cored, seeded and cut into bite-size pieces
1/2 small red onion, cut into bite-size pieces
8 oz cremini mushrooms, cleaned and quartered
3 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp cracked black pepper
1 tsp dried Greek oregano, plus more for garnish
1/2 cup crumbled feta
Sprigs of fresh thyme, for garnish

Toss the chopped vegetables in a large bowl with olive oil, dried oregano and season with salt and pepper. Preheat an outdoor barbecue to medium and grill the sliced zucchini until tender and slightly charred on the edges, about 3 to 4 minutes per side. 

Meanwhile, place the remaining vegetables in a teflon grilling basket and using a pair of long stainless steel tongs, gently toss the vegetables every few minutes until they are cooked through. 

To serve, place the grilled vegetables on a decorative platter and garnish with the feta, some additional oregano and finish with sprigs of fresh thyme.