Grilled vegetables with feta
8 servings
30 minutes
Grilled vegetables with feta are a vibrant and aromatic dish from Estonian cuisine, where fresh, natural ingredients hold a special place. Grilling gives the vegetables an appetizing golden crust and a rich, slightly smoky flavor, while feta adds a delicate saltiness that balances the freshness of zucchini, eggplant, and pepper. A vinaigrette with balsamic vinegar and garlic makes the dish spicy and expressive. Grilled vegetables are perfect as a light dinner or side dish for meat and fish dishes, as well as a standalone treat for summer picnics. The simplicity of preparation and exquisite taste make it a favorite recipe among lovers of healthy and flavorful cuisine.
1
Preheat the grill or barbecue.
2
For the vinaigrette, mix vinegar, mustard, olive oil, black pepper, salt, and minced garlic in a bowl.
- Balsamic vinegar: 0.3 glass
- Dijon mustard: 2 tablespoons
- Olive oil: 2 tablespoons
- Freshly ground black pepper: 1 teaspoon
- Salt: 0.5 teaspoon
- Garlic: 3 cloves
3
In a large bowl, place the halved eggplant, diced zucchini, and peeled, sliced peppers. Add 0.25 cup of vinaigrette and mix. Brush the remaining vinaigrette on the chopped onion and mushrooms.
- Eggplant: 1 piece
- Courgette: 2 pieces
- Red sweet pepper: 1 piece
- Sweet onion: 4 pieces
- Portobello mushrooms: 4 pieces
- Balsamic vinegar: 0.3 glass
- Olive oil: 2 tablespoons
4
Place the vegetables and mushrooms on an oiled grill and grill for about 2.5-3 minutes on each side until the vegetables are browned and tender. Transfer to a plate and sprinkle with feta cheese shavings.
- Vegetable oil: to taste
- Feta cheese: 60 g
