This is just about as easy as summer cooking can get, as an appetizer, side dish or vegetarian main. Toss any vegetables you have with olive oil, tuck slabs of Feta amongst them, and let the flavours come together. We love this served right off the baking sheet with grilled garlic bread.
Grilled Vegetables with Feta
If there ever was a good way to clean out the fridge, this is it! Depending on the size of your group and whether this is an appetizer or meal will determine how much you put on the baking sheet. The Carbs are in the garlic bread and vegetable portions.
Ingredients
- ½ lb. (228 gr) broccoli, cut into florets 9 CHO
- 2 cups (300 gr) cherry tomatoes, halved 8 CHO
- 1 cup (120 gr) red onion, cut in chunks 12 CHO
- 1 cup (120 gr) orange pepper, cut in chunks 6 CHO
- ½ tub (400 ml) Feta Cheese, cut in chunks 0 CHO
- ½ lemon thinly sliced 0 CHO
- 15 Kalamata Olives (1 CHO/3 olives) 5 CHO
- 6 Castelvetrano Olives 0 CHO
- 3 – 4 TBSP olive oil 0 CHO
- 1 TBSP finely chopped fresh oregano 0 CHO
TOTAL CHO 40 CHO
- CHO DEPENDENT ON SERVING SIZE
BREAD FOR GRILLING – CHO DEPENDENT ON YOUR PRODUCT
- Olive oil and minced garlic
Instructions
- Pre heat oven or grill to 350.
- Cut vegetables and toss with olive oil. Nestle feta chunks in the vegetables and top randomly with lemon slices. Grind some pepper over the vegetables and lightly salt if you wish; keeping in mind the Feta and olives will bring the salt into the dish. Sprinkle fresh oregano and its ready to start cooking.
Grill or bake for 10 minutes, add olives and turn some of the vegetables if you wish, but leave the Feta alone.
Cook another 10 – 20 minutes, depending on how el dente you like your vegetables.
- Meanwhile cut bread and place olive oil and minced garlic in a small dish.
- Grill garlic bread and serve with hot vegetables, right from the baking sheet.
