21 May Grilled Vegetables with Feta



  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Salt
  • 3 Garlic Cloves, minced


  • 1 pound Zucchini, halved lengthwise
  • 1 Red Bell Pepper, quartered
  • 1 Yellow Bell Pepper, quartered
  • 4 (1/2-inch-thick) slices Vidalia or other Sweet Onion
  • 4 (4-inch) Portobello Caps
  • Cooking spray

Remaining Ingredients:

  • 4 cups hot Cooked Rice
  • 1/2 cup (2 ounces) Feta Cheese, crumbled


1.  Prepare grill. To prepare Vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

2.  To prepare Vegetables, combine 1/4 cup Vinaigrette, Zucchini, and Bell Peppers in a large bowl. Brush remaining 1/4 cup Vinaigrette over both sides of Onion Slices and Mushroom Caps. Place Vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until Vegetables are tender and browned. Place Vegetables on a cutting board; cut each Vegetable piece in half. Serve over Rice; sprinkle with Cheese.