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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange the vegetables in a single layer on a tray or work surface. | 2. Lightly spray both sides of veggies with olive oil cooking spray. | 3. Preheat a grill or grill pan over a medium-high heat. | 4. 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 eggplant and onion, and about 6 minutes for the zucchini and mushrooms. | 5. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl. | 6. In a small bowl, whisk together the olive oil, vinegar and oregano. | 7. Pour over the vegetables and toss. | 8. Season, to taste, with salt and pepper. | 9. Gently stir in the tomatoes and mint. | 10. Divide the salad between 4 plates and sprinkle with the feta and pistachios. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1		cut	-	-	-	-
eggplant	1		cut	-	-	-	-
onion	1		cut	44.0	10.274000000000001	1.21	0.11
zucchini	2	ounces	cut	11.9068	1.7633	1.5365	0.2268
mushroom	1/2	cup	sliced mixed	-	-	-	-
olive oil cooking spray			flavored	-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt				-	-	-	-
black pepper			ground	-	-	-	-
grape tomato	1	cup		-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
pistachio	1	tablespoon	chopped	43.05	2.0887	1.5498	3.484

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.