Grilled Vegetables with Feta: A Garden of Flavors
This dish is the essence of a Greek summer. It combines the smoky aromas of grilled seasonal vegetables with the cool saltiness of authentic feta cheese. It’s light, vibrant, and tastes amazing both warm and cold.
Why is this dish so healthy?
It’s a true nutrient powerhouse. The vegetables provide an abundance of fiber, vitamins (A, C, K), and minerals. The Erotokritos Olive Oil helps the body optimally absorb the fat-soluble vitamins from the veggies. Additionally, it’s low in calories and a good source of protein and calcium thanks to the feta.
What makes this dish special?
The magic lies in the vinaigrette. In Greece, vegetables aren't just grilled; they are "bathed" in a mixture of oil, vinegar, and herbs while still hot. This allows them to soak up the flavors deeply.
Who is this dish for?
Vegetarians: A satisfying main course or a great side dish.
Weight-conscious: High volume, low calories, long-lasting satiety.
Light Cuisine Fans: Perfect for hot summer days.
The Recipe (Serves 2)
Ingredients:
1 small eggplant
1 zucchini
2 bell peppers (red and yellow)
100g [Greek Feta](Link to Shop)
5 tbsp [Erotokritos Olive Oil](Link to Shop)
2 tbsp [Red Wine Vinegar or Balsamic](Link to Shop)
1 tsp [Wild Greek Oregano / Rigani](Link to Shop)
1 garlic clove (finely minced)
Sea salt & pepper
Instructions:
Preparation: Slice the vegetables into approx. 1 cm thick slices or strips. Lightly salt the eggplant, wait 10 mins, and pat dry (removes bitterness).
Grilling: Brush the vegetables with a little olive oil and cook on a grill or in a grill pan on both sides until grill marks appear.
Marinating: Mix olive oil, vinegar, garlic, and rigani into a vinaigrette. Place the hot vegetables directly from the grill into a dish and pour the marinade over them.
Finish: Crumble the feta by hand over the vegetables and sprinkle with another pinch of rigani.
Zero-Waste Tip: Eco-Friendly Cooking
Veggie Scraps: Don't trim the ends of the zucchini and peppers too generously. The pepper cores can even be grilled if you enjoy a bit of texture and heat.
Leftover Magic: Any leftover grilled veggies make the perfect sandwich topping the next day or can be chopped up as a great addition to a pasta sauce.
Drink Recommendation
A dry, fruity rosé wine pairs excellently with this light, veggie-focused dish. It complements the sweetness of the grilled peppers and balances the salty feta. Alternatively, chilled sparkling water with a slice of lemon and a sprig of fresh mint is very refreshing.
Nutritional Values (per serving)
This dish is the essence of a Greek summer. It combines the smoky aromas of grilled seasonal vegetables with the cool saltiness of authentic feta cheese. It’s light, vibrant, and tastes amazing both warm and cold.
Why is this dish so healthy?
It’s a true nutrient powerhouse. The vegetables provide an abundance of fiber, vitamins (A, C, K), and minerals. The Erotokritos Olive Oil helps the body optimally absorb the fat-soluble vitamins from the veggies. Additionally, it’s low in calories and a good source of protein and calcium thanks to the feta.
What makes this dish special?
The magic lies in the vinaigrette. In Greece, vegetables aren't just grilled; they are "bathed" in a mixture of oil, vinegar, and herbs while still hot. This allows them to soak up the flavors deeply.
Who is this dish for?
Vegetarians: A satisfying main course or a great side dish.
Weight-conscious: High volume, low calories, long-lasting satiety.
Light Cuisine Fans: Perfect for hot summer days.
The Recipe (Serves 2)
Ingredients:
1 small eggplant
1 zucchini
2 bell peppers (red and yellow)
100g [Greek Feta](Link to Shop)
5 tbsp [Erotokritos Olive Oil](Link to Shop)
2 tbsp [Red Wine Vinegar or Balsamic](Link to Shop)
1 tsp [Wild Greek Oregano / Rigani](Link to Shop)
1 garlic clove (finely minced)
Sea salt & pepper
Instructions:
Preparation: Slice the vegetables into approx. 1 cm thick slices or strips. Lightly salt the eggplant, wait 10 mins, and pat dry (removes bitterness).
Grilling: Brush the vegetables with a little olive oil and cook on a grill or in a grill pan on both sides until grill marks appear.
Marinating: Mix olive oil, vinegar, garlic, and rigani into a vinaigrette. Place the hot vegetables directly from the grill into a dish and pour the marinade over them.
Finish: Crumble the feta by hand over the vegetables and sprinkle with another pinch of rigani.
Zero-Waste Tip: Eco-Friendly Cooking
Veggie Scraps: Don't trim the ends of the zucchini and peppers too generously. The pepper cores can even be grilled if you enjoy a bit of texture and heat.
Leftover Magic: Any leftover grilled veggies make the perfect sandwich topping the next day or can be chopped up as a great addition to a pasta sauce.
Drink Recommendation
A dry, fruity rosé wine pairs excellently with this light, veggie-focused dish. It complements the sweetness of the grilled peppers and balances the salty feta. Alternatively, chilled sparkling water with a slice of lemon and a sprig of fresh mint is very refreshing.
Nutritional Values (per serving)
| Nutrient | Amount |
| Calories | approx. 320 kcal |
| Protein | 12 g |
| Fat | 24 g |
| Carbohydrates | 14 g |
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