Ingredients
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1/4 cup fresh mint
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1/4 cup olive oil
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1/2 (8 oz) pkg feta cheese
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1 red onion
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2 bell peppers
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1 cucumber
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1 (8 oz) pkg tomato on the vine
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1 jalapeño
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1 cup 0% nonfat Greek yogurt
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3/4 cups Kalamata olives
Steps
1
Mince the mint and set in a bowl with olive oil. Set half aside. Drain and slice the feta cheese and add to half the marinade. Slice the onion and bell peppers. Slice the cucumber.
2
Heat a grill or grill pan, and grill the onion, peppers, and tomatoes, turning occasionally, about 5 min. Halve the jalapeño, remove the seeds and cut the flesh into thin rings.
3
In a bowl, mix the yogurt with remaining marinade and season with salt and pepper to taste. Arrange vegetables on a plate with olives and feta cheese. Serve with Greek yogurt dressing.
Tips
For extra zing, stir 1 tbsp minced garlic in with the dressing.
