Finecooking Grilled Vegetable Salad w/ Feta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 12.1 g
  • Cholesterol: 11.1 mg
  • Sodium: 166.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Finecooking Grilled Vegetable Salad w/ Feta calories by ingredient
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Number of Servings: 6


    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Zucchini, 1.5 cup, sliced (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    *Summer Squash, 1 large (remove)
    Red Ripe Tomatoes, 1 large whole (3" dia) (remove)
    Fennel, 1 bulb (remove)
    Olive Oil, .25 cup (remove)
    Cider Vinegar, 1 tbsp (remove)
    Feta Cheese, .5 cup, crumbled (remove)


Cut the vegetables (except tomato) into big chunks: onion and fennel bulb into fourths, squash into .5 inch lengthwise layers, bell pepper into strips large enough not to fall into the grill. Toss with 2 T olive oil. Grill, adding fennel first, then pepper, then onion and squash. Cut up further when well cooked with nice grill marks (.5 inch dice). Whisk 2 T olive oil, vinegar, salt and pepper to taste; toss with vegetables, dices tomato, and feta, as well as any herbs you want

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user TECHNATHENE.

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