Grilled vegetables with maple syrup and feta
Grill them, then marinate them in the fridge
Bell peppers, zucchini, and eggplant grilled for a few minutes per side, dressed with a blend of Amber maple syrup, olive oil, balsamic vinegar, and aromatic herbs. Cubed feta is added at the end.
Then, a few hours in the fridge: that's when the flavors meld together.
25 min
Preparation time
According to
Category
Low
Difficulty
4 servings
Servings
What is needed
Serves 4. Plus several hours of marinating in the fridge.
1 yellow bell pepper
1 red bell pepper
2 zucchini
2 eggplants
150g feta
5 tablespoons of extra virgin olive oil
1 tablespoon balsamic vinegar
Garlic
2 tablespoons Pure Amber Maple Syrup
Thyme, parsley, and mint
Salt
Five steps
Size
Bell peppers cut into 5-6 cm wide strips, eggplant and zucchini cut into long slices.
Grid
On a red-hot cast-iron griddle or on the barbecue, a few minutes per side.
The dressing
Let the vegetables cool and mix in the maple syrup, oil, balsamic vinegar, salt, and chopped herbs.
Season
Pour the dressing over the vegetables, mix, and add the cubed feta.
Marina
Leave in the fridge for a few hours so the flavors can meld. Serve cold, with garlic toast.
Two things to know
The dressing should be poured over cold vegetables. On hot vegetables, the vinegar evaporates and the herbs lose their aroma.
Recipe by Elisa Russo, blogger for the Saygood network.
The ingredient
The variety used in this recipe. Amber, rich taste: it stands out alongside other flavors without overpowering them.
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