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    Home » Gluten Free » Grilled Vegetable Salad with Olive Oil and Feta

    Published: Sep 11, 2013 · Modified: Mar 29, 2018 by Carolyn

    Grilled Vegetable Salad with Olive Oil and Feta

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    9.3K shares
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    Dry grilled vegetables chopped and tossed with extra virgin olive oil and crumbled feta. A healthy, flavourful and satisfying summer side dish.  This post is sponsored by California Olive Ranch.

    Low Carb Grilled Vegetable Salad

    Grilled vegetables are my crack.  Yes, yes, I’ve said the same about chocolate.  And peanut butter.  And smoked salmon.  But really, grilled vegetables make me do that happy food dance, the one where you wiggle happily in your seat because the flavours make you giddy with pleasure.  And this recipe for grilled vegetable salad was the cause of many a happy dance for me this summer.  They seems so unassuming, those veggies.  Oftentimes, they are the food you eat only because you know you are supposed to.  But grilling does something magical to them.  I swear it changes their very chemical makeup, making them infinitely delicious.  Pair them with some really great olive oil and a sprinkle of feta and you’ll be doing the happy dance too.  Get ready to shake your moneymaker, my friends.

    Low Carb Grilled Vegetable Salad

    Really, truly, this is a recipe I’ve been making all summer long.  I haven’t shared it with you because, well…my husband and I would eat it too fast to take photos.  But I was asked by California Olive Ranch to come up with a recipe to showcase some of their award-winning olive oils for the International Food Bloggers Conference in Seattle this month.  I didn’t need to come up with a whole new recipe, I knew instantly that this salad was perfect.  And I am delighted to say that, along with Janelle from Talk of Tomatoes and Erina from Shut Up and Cook, I will be showcasing the recipe in person at IFBC.  We will have three different recipes, each made with different varietals of California Olive Ranch extra virgin olive oil.  I have chosen to pair my happy dance salad with their Miller’s Blend, which they describe as bold and peppery.  I felt it was the perfect complement to the slightly charred flavour of grilled eggplant, zucchini and peppers.

    Low Carb Grilled Vegetable Salad

    This recipe is remarkably easy to make, as long as you have a grill.  I will also tell you a little secret, which may go against everything you’ve ever read about grilling veggies.  Do not, I repeat, do NOT toss them with any oil or any seasonings before grilling.  You simply place the sliced veggies on the grill and let them cook through and char just slightly.  If you want, you can salt the eggplant slices a bit ahead of time to reduce any bitterness.  But I have forgotten to do this on occasion and the salad turns out just as well.  Once cookied, you take them off the grill, chop them and then, and ONLY then, do you toss with oil and seasonings.  Somehow, this dry cooking really brings out all the wonderful veggie flavours.  And adding the oil only after the cooking really helps the true olive oil flavour shine through.

    IFBC has been on my blog conference wish list for a long time.  It is run by Foodista, and I’ve heard only wonderful things about it.  The speaker line up this year is fantastic, and includes an opening keynote by Dorie Greenspan. I am sincerely looking forward to the three-day event, and was attending as it was, when Janelle invited me to be a part of the California Olive Ranch panel.  I am no olive oil expert, so I’m looking forward to learning more about olive oil tasting myself.  It’s a jam-packed conference, and I can tell you right now that I don’t expect to get much sleep.  But it’s all about food, cooking and writing, and you know how I feel about these things…dream, dream, dream.

    Low Carb Grilled Vegetable Salad

     

     

    Disclosure:  This post is sponsored by California Olive Ranch.  All opinions, recipes and photography are my own.

    Grilled Vegetable Salad with Olive Oil and Feta

    Dry grilled veggies tossed with award-winning olive oil and feta cheese makes an incredible summer side dish.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 4 good-sized servings
    Calories: 186kcal

    Ingredients

    • 1 medium eggplant* sliced ¼ inch thick
    • 1 medium zucchini sliced ¼ inch thick
    • 1 red bell pepper cut into ½ inch strips
    • 3 tablespoon extra virgin olive oil
    • 2 garlic cloves minced
    • ¾ teaspoon sea salt
    • ½ teaspoon cracked black pepper
    • ½ teaspoon dried oregano
    • ½ cup crumbled feta

    Instructions

    • Preheat grill to medium.
    • Lay sliced vegetables on grill and cook until tender and slightly charred on edges, about 3 to 4 minutes per side.
    • Remove vegetables and let cool 5 minutes. Chop into ½ inch pieces and transfer to a bowl.
    • Add olive oil, garlic, salt, pepper, and oregano and toss to coat. Sprinkle with feta cheese and toss lightly.
    • *You can salt the eggplant slices for 30 minutes beforehand to aid cooking and reduce any bitterness.

    Notes

    Serves 4. Each serving has 12 g of carbs and 4 g of fiber. Total NET CARBS = 8 g.
    186 Calories; 14g Fat (66.3% calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 615mg Sodium.
    Nutrition Facts
    Grilled Vegetable Salad with Olive Oil and Feta
    Amount Per Serving
    Calories 186 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Cholesterol 17mg6%
    Sodium 615mg26%
    Carbohydrates 12g4%
    Fiber 4g16%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    9.3K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Linda says

      May 21, 2022 at 11:15 pm

      Made this salad again tonight. Had all I could do to not eat 3 portions. It would have been 4 but my husband ate one portion. This is way better than ice cream and for me to say that is quite the statement!
      Suburb recipe. Thanks.

      Reply
    2. Nancy says

      March 24, 2022 at 8:15 am

      5 stars
      I do not have a grill and really don’t want one. Can I dry “grill” in a cast iron skillet?

      Reply
      • Carolyn says

        March 24, 2022 at 10:09 am

        I think you’d actually do better drying it out in the oven on a baking rack. In a skillet, the moisture is going to sit on the veggies and not be wicked away.

        Reply
    3. Danuta says

      June 02, 2018 at 11:19 am

      5 stars
      Delicious😋

      Reply
    4. Belenda says

      September 27, 2013 at 7:36 am

      This was yummy! I put it on a bed of mixed greens and also topped with some chopped walnuts and the feta with oil dressing. Very tasty!

      Reply
    5. Marlene says

      September 18, 2013 at 9:35 am

      I was looking for something to do with my eggplants and Feta is a super idea! I just HEART feta, who wouldn’t 🙂

      Reply
    6. Sylvie @ Gourmande in the Kitchen says

      September 16, 2013 at 10:44 pm

      Excellent tip about dry grilling the veggies!

      Reply
    7. Jeanette says

      September 13, 2013 at 9:09 am

      Carolyn, this is so up my alley – grilled veggies are my favorite and you can never go wrong with feta on top!

      Reply
    8. Dawn says

      September 11, 2013 at 12:50 pm

      I make a variation on this salad all the time, pretty much every time I fire up the grill. I layer the veggies on a platter as they come off the grill and drizzle each layer with a homemade vinaigrette. I agree that grilling the veggies dry is the best. I always make a lot, because it’s just as good (or even better) the next day.

      Reply
      • Carolyn says

        September 11, 2013 at 1:14 pm

        Exactly! I do almost the same thing and this summer, I bought eggplant and zuch every time I went to the store.

        Reply
    9. Georgia @ The Comfort of Cooking says

      September 11, 2013 at 11:42 am

      For a side dish to our dinner last night, I made something very similar to this! Love easy, quick Greek sides packed with flavor. This is definitely one of them!

      Reply
    10. Ruthy @ Omeletta says

      September 11, 2013 at 9:15 am

      I love your tip of not tossing the veggies in olive oil beforehand- I learned that the hard way a while ago, lol. I think the dry char makes the vegetables caramelize more. Definitely looking into this California Olive Oil, I love “peppery” oils!

      Reply

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