Grilled Vegetables with Feta

Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.

Yield: 8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)

Ingredients

• Vinaigrette:
• 1/4  cup  balsamic vinegar
• 2  tablespoons  Dijon mustard
• 2  tablespoons  olive oil
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  salt
• 3  garlic cloves, minced
• 
  Vegetables:
• 2  medium zucchini, halved lengthwise (about 1 pound)
• 1  red bell pepper, quartered
• 1  yellow bell pepper, quartered
• 4  (1/2-inch-thick) slices Vidalia or other sweet onion
• 4  (4-inch) portobello caps
• Cooking spray
• 
  Remaining ingredients:
• 4  cups  hot cooked basmati rice
• 1/2  cup  (2 ounces) feta cheese, crumbled

Preparation

Prepare grill.

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.

Nutritional Information

Calories:

348 (36% from fat)

Fat:

13.9g (sat 5.4g,mono 6.4g,poly 1.3g)

Protein:

12.3g

Carbohydrate:

47.6g

Fiber:

3.8g

Cholesterol:

25mg

Iron:

3.4mg

Sodium:

634mg

Calcium:

208mg