Go Back

Marinated Grilled Vegetables with Avocado Whipped Feta

4.8 from 15 votes
Leave a Review »

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon  brown sugar
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 zucchini squash, sliced into rounds
  • 2 large portobello mushroom caps, sliced
  • 2 bell peppers, sliced
  • 1 large eggplant, sliced into rounds
  • 1 large onion, sliced into rounds
  • 1 cup radishes, halved
  • 2 medium sweet potatoes, cut into “fry-like” pieces
  • 1 baguette, sliced into rounds
  • a handful of fresh oregano, basil, rosemary and thyme for garnish

avocado whipped feta

  • 8 ounces feta cheese, crumbled and at room temperature
  • 1 avocado, cubed
  • 1 tablespoon olive oil, if needed

Instructions 

  • In a bowl, whisk together the oil, soy sauce, brown sugar, garlic, paprika and pepper.
  • Place the zucchini, mushrooms, eggplant, onion and radish pieces in a large baking dish. Cover with the marinade and stick the dish in the fridge for at least 30 minutes. In the meantime, I like par boil the sweet potato so once grilled, it’s the perfect consistency. I put the slices in a saucepan full of water and bring it to a boil, boiling for about 1 to 2 minutes. Then I remove and toss with the marinade!
  • Heat the grill to it’s highest setting. Brush the baguette with olive oil on both sides.
  • Once the grill is hot, remove the veggies from the marinade with tongs and place them on the grill. I start with the potatoes, peppers and eggplant. If you zucchini slices and radishes are small, you can use a grill plate if you have one, or simply wrap them in aluminum foil. You can grill until you reach the char you desire – at least until grill marks appear and the veggies are golden.
  • I grill the bread last because it can burn quickly. I also like it toasty and warm! Fill a platter or baking sheet with your vegatables and bread. Add a sprinkle of salt and pepper if you’d like. Cover the vegetables in a sprinkle of fresh herbs. Serve immediately with the avocado feta!

avocado whipped feta

  • Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Serve topped with a few extra feta crumbs and fresh herbs.

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!