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Grilled Vegetable Salad With Feta And Mint Recipe

Nutrition per serving    (USDA % daily values)
CAL
261
FAT
70%
CHOL
8%
SOD
20%

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Ingredients for 4 servings

1 medium onion, cut into 1/4-inch slices

5 tablespoons extra-virgin olive oil

1/2 teaspoon dried oregano

1 cup grape tomatoes, halved

1/4 cup chopped fresh mint

2 tablespoons red wine vinegar

salt and freshly ground black pepper

2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices

1/2 cup crumbled feta cheese

1 eggplant (about 1 pound), cut across into 1/4-inch rounds

Olive oil cooking spray

1 red bell pepper cored and cut into 4 pieces

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