Grilled Vegetables with Feta Cheese
- 4 Tbs olive oil
- 1 medium eggplant (about 1 pound), halved lengthwise
- 2 red bell peppers, halved and seeded
- 4 scallions, ends trimmed and halved
- 1 zucchini, halved lengthwise
- 1 yellow squash, halved lengthwise
- 1 cup fresh green beans, ends trimmed
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, thinly sliced
- 2 tsp dried thyme leaves
- 2 tsp dried oregano
- 2 bay leaves
- 2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 6 cups vegetable broth
- 1 28-ounce can whole tomatoes, drained and diced
- 1/2 cup crumbled feta cheese
- Preheat an outdoor grill or stove-top grill pan.
- In a large bowl, combine 2 tablespoons of the oil, the eggplant, red peppers, scallions, zucchini, yellow squash, and green beans and toss to coat the vegetables.
- Place the vegetables on the grill and cook for 4 minutes, until tender crisp and slightly charred with grill marks on all sides. Remove from the grill and when cool enough to handle, cut into 1-inch pieces; set aside.
- Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat.
- Add the onion, celery, and garlic and sweat for 4 minutes, until tender.
- Add the thyme, oregano, bay leaves, salt, cinnamon, and pepper and stir to coat the vegetables.
- Add the stock and tomatoes and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
- Add the grilled vegetables and simmer 2 minutes.
- To serve, remove the bay leaves, ladle the soup into bowls, and top with the feta cheese.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.