🍽️ Grilled Vegetables with Feta

Name: Grilled Vegetables with Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g young carrots; salt; 1 eggplant; 1 zucchini; 2 bell peppers (red and yellow); 1 garlic clove; 4 tbsp olive oil; pepper; 2 tbsp balsamic vinegar; 100 g feta; 0.5 handful mint

245 kcal · 30 min · 4 servings

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Ingredients

400 g young carrots
salt
1 eggplant
1 zucchini
2 bell peppers (red and yellow)
1 garlic clove
4 tbsp olive oil
pepper
2 tbsp balsamic vinegar
100 g feta
0.5 handful mint

Instructions

1. Peel the carrots and trim the ends, but leave some green attached.
2. Boil the carrots in salted boiling water for about 3 minutes until they are still crisp-tender.
3. Drain the carrots and rinse them with cold water to stop the cooking process.
4. Wash the zucchini and the eggplant and slice them into about 1 cm thick, diagonal slices.
5. Wash the peppers, remove the inside, and cut them into wide wedges.
6. Press the garlic clove directly into the olive oil.
7. Season the oil with salt and pepper.
8. Brush the prepared vegetables with the seasoned oil.
9. Place the vegetables on the grill.
10. Grill the carrots, eggplants, and peppers for 8 to 10 minutes, turning them in between.
11. Grill the zucchini for about 5 minutes.
12. Arrange the grilled vegetables on a platter.
13. Drizzle the vegetables with balsamic vinegar.
14. Crumble the feta cheese over the vegetables.
15. Rinse the mint and shake it dry.
16. Pluck the mint leaves from the stems.
17. Sprinkle the mint leaves over the dish.
18. Optionally serve hummus as a dip on the side.

Nutrition per serving

kcal: 245
Protein: 8 g · Fett/Fat: 17 g · Carbs: 15 g