Grilled vegetable salad with feta and mint

  • 1 red pepper cored and cut into 4 pieces
  • 1 aubergine (about 450g), cut across into .5-cm rounds
  • 1 medium onion, cut into .5-cm slices
  • 2 medium courgettes, cut lengthwise into .5-cm slices
  • Olive oil cooking spray
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper
  • 100g grape tomatoes, halved
  • 20g chopped fresh mint
  • 50g crumbled feta cheese
1) Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the aubergine and onion, and about 6 minutes for the courgette. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.

2) In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.

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