BIG GRILLED VEGGIE SALAD

Big Grilled Veggie Salad image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 16

8 ounces small cremini mushrooms, stems trimmed, halved
1 medium zucchini, cut into 1/2-inch-thick half-moons
1 medium squash, cut into 1/2-inch-thick half-moons
1 orange bell pepper cut into 1/2-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small red onion, halved, then cut into sixths
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, or to taste
1/4 cup plus 3 tablespoons olive oil
2 lemons, zested and juiced
6 ounces crumbled feta
1/4 cup fresh oregano
1/4 cup fresh mint
1/4 cup fresh parsley

Steps:

Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.