Lifestyle Blog

Grilled Summer Vegetables with Feta Vinaigrette

Healthy Eating, Vegetables

Grilling vegetables in a drop of olive oil and balsamic vinegar is a great basic recipe. Grilling caramelizes the natural sugars and imparts a sweet taste to just about any vegetable.


2 small zucchini, cut lengthwise
2 yellow summer squash, cut lengthwise
1 red onion, ¼ inch slices
2 firm, ripe tomatoes, ¼ inch slices
½ lb. asparagus spears, trimmed
2 portabella mushrooms, sliced into ½ inch pieces
2 red or yellow peppers, thinly sliced
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. garlic, finely chopped
1 tsp. sea salt
1 tsp. freshly ground black pepper

Feta vinaigrette

1 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. water
½ tsp. dried oregano
½ tsp. sea salt
½ tsp. freshly ground black pepper
⅓ cup feta, crumbled
1 Tbsp. basil, finely chopped


1. Preheat a clean, lightly oiled grill to medium-high heat.
2. Place all vegetables in large bowl and toss with olive oil, balsamic vinegar,
garlic, salt, and pepper.
3. Grill vegetables for about 5 minutes on each side or until golden brown.
Transfer to serving platter.
4. To make the vinaigrette, in small bowl, whisk together the olive oil, red wine vinegar, water, oregano, salt, pepper and feta.
5. To serve, drizzle vinaigrette over grilled vegetables and garnish with chopped basil.
* May be made ahead of time and served at room temperature Use leftovers in sandwiches or salads.