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Grilled Vegetables with Feta Cheese: Main Image

Quick Facts

Nutrition Facts

Calories 134
  Calories from Fat 63 (47%)
(11%)Total Fat 7g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(2%)Cholesterol 7mg
(33%)Sodium 801mg
(13%)Potassium 450mg
Total Carbohydrate 15g
(15%)Dietary Fiber 4g
Sugars 7g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Grilled Vegetables with Feta Cheese


  • 4 Tbs olive oil

  • 1 medium eggplant (about 1 pound), halved lengthwise

  • 2 red bell peppers, halved and seeded

  • 4 scallions, ends trimmed and halved

  • 1 zucchini, halved lengthwise

  • 1 yellow squash, halved lengthwise

  • 1 cup fresh green beans, ends trimmed

  • 1 large Spanish onion, chopped

  • 2 celery stalks, chopped

  • 2 garlic cloves, thinly sliced

  • 2 tsp dried thyme leaves

  • 2 tsp dried oregano

  • 2 bay leaves

  • 2 tsp kosher salt

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground black pepper

  • 6 cups vegetable broth

  • 1 28-ounce can whole tomatoes, drained and diced

  • 1/2 cup crumbled feta cheese

This vegetarian variation on moussaka (a traditional Greek dish with layers of eggplant and lamb) makes excellent use of leftover grilled vegetables.


  • Preheat an outdoor grill or stove-top grill pan.
  • In a large bowl, combine 2 tablespoons of the oil, the eggplant, red peppers, scallions, zucchini, yellow squash, and green beans and toss to coat the vegetables.
  • Place the vegetables on the grill and cook for 4 minutes, until tender crisp and slightly charred with grill marks on all sides. Remove from the grill and when cool enough to handle, cut into 1-inch pieces; set aside.
  • Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat.
  • Add the onion, celery, and garlic and sweat for 4 minutes, until tender.
  • Add the thyme, oregano, bay leaves, salt, cinnamon, and pepper and stir to coat the vegetables.
  • Add the stock and tomatoes and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
  • Add the grilled vegetables and simmer 2 minutes.
  • To serve, remove the bay leaves, ladle the soup into bowls, and top with the feta cheese.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.