Grilled vegetables with feta

Grilled vegetables with feta

Total: 1 hr | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 396 kcal
, Fat: 33 g
, Carbohydrate: 14 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill

1 aubergine (approx. 350 g), cut lengthwise into approx. 5 mm slices
2 courgettes (200 g each), cut lengthwise into approx. 5 mm slices
2 red peppers, cut into sixths
3 tbsp olive oil
1 tsp salt


2 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp liquid blossom honey
1 garlic clove, finely chopped
40 g almond slivers
100 g feta, crumbled
2 tbsp basil leaves, torn into strips
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How it's done

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Charcoal/gas/electric grill

Mix the vegetables with the oil and salt. Cover and grill the courgettes and aubergine over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side, grill the peppers for approx. 10 mins. on each side. Serve the vegetables on a platter.


Heat the balsamic, oil, honey and garlic in a small pan until the honey dissolves. Toast the almond slivers in a frying pan without oil, remove, mix with the feta and basil. Drizzle the grilled vegetables with the dressing, top with the feta.

Good to know
Note: Instead of being grilled, the vegetables can be roasted in the oven. Transfer the vegetables to a baking tray lined with baking paper, roast for approx. 20 mins. in the centre of an oven preheated to 220°C.
Shelf life: Cover and keep in the fridge for approx. 2 days.

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