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Marvelous Mediterranean Vegetables Recipe

Marvelous Mediterranean Vegetables Recipe photo by Taste of Home

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With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario

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Marvelous Mediterranean Vegetables Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 9 Servings

25 10 35

Ingredients

3 large portobello mushrooms, sliced
1 each medium sweet red, orange and yellow peppers. sliced
1 medium zucchini, sliced
10 fresh asparagus spears, cut into 2-inch lengths
1 small onion, sliced and separated into rings
3/4 cup grape tomatoes
1/2 cup fresh sugar snap peas
1/2 cup fresh broccoli florets
1/2 cup pitted Greek olives
1 bottle (14 ounces) Greek vinaigrette
1/2 cup crumbled feta cheese

Directions

In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese. Yield: 9 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 3/4 cup equals 196 calories, 16 g fat (3 g saturated fat), 3 mg cholesterol, 549 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Marvelous Mediterranean Vegetables in Taste of Home June/July 2011, p67

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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Reviewed on Apr. 14, 2013 by slemar

My husband and I love this recipe!!! The vegetables were so good. We will make it quite often.

Reviewed on May. 30, 2011 by eversbeaver

These were the first to go. I marinated them in a large bowl because I didn't have a large enough plastic bag. I also used the metal pan poked with holes on the grill. They were really delicious!

Reviewed on May. 29, 2011 by ru1390

These were the best grilled vegetables I have ever eaten. Serves far more than recipe states!

Reviewed on May. 29, 2011 by aug2295

This was tasty and had something for everyone - but older son doesn't like peppers, but eats broccoli and zucchini and my little one doesn't like zucchini but loves peppers. The seasoning was really nice and the feta really gave it that punch of flavor.