Grilled Mediterranean Vegetable Salad

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F/200°C).

2. 2

   Cut zucchini into 1/2-inch thick diagonal slices. Cut bell peppers into large strips, removing seeds and membranes.

3. 3

   Slice eggplant into 1/2-inch thick rounds. Cut red onion into thick wedges, keeping the root end intact to hold layers together.

4. 4

   In a large bowl, combine 45ml (3 tbsp) olive oil with minced garlic, salt, and pepper. Toss all vegetables except tomatoes in this mixture.

5. 5

   Grill vegetables in batches: eggplant and zucchini for 4-5 minutes per side, bell peppers for 6-7 minutes per side, onions for 5-6 minutes per side, until charred and tender.

6. 6

   During the last 2 minutes of grilling, add cherry tomatoes in a grill basket or on skewers, turning once.

7. 7

   Remove vegetables from grill and let cool slightly. Cut grilled vegetables into bite-sized pieces.

8. 8

   In a small bowl, whisk together remaining 15ml (1 tbsp) olive oil, lemon juice, and oregano to make dressing.

9. 9

   Arrange grilled vegetables on a serving platter. Drizzle with dressing and toss gently.

10. 10

    Top with crumbled feta cheese, olives, and torn basil leaves. Season with additional salt and pepper if needed.

11. 11

    Serve warm or at room temperature.