Ingredients

• 2 pieces Zucchini
• 1 piece Red bell pepper
• 1 piece Yellow bell pepper
• 1 piece Eggplant
• 1/2 piece Red onion
• 3 tablespoons Olive oil (for vegetables)
• to taste Salt and pepper
• 150 g Feta cheese
• 1/2 cup Crushed walnuts
• 1/4 cup Fresh mint, chopped
• 1/4 cup Fresh parsley, chopped
• 1/4 cup Ajvar (red pepper and eggplant relish)
• 1/4 cup Plain Greek yogurt
• 2 tablespoons Olive oil (for dressing)
• 1 tablespoon Lemon juice
• 1 clove Minced garlic

Instructions

1. 1

   Preheat the grill (or oven to 200°C/400°F). Brush the zucchini, bell pepper, eggplant, and red onion slices with 3 tablespoons of olive oil. Season with salt and pepper.

2. 2

   Grill the vegetables for 15-20 minutes, turning occasionally, until tender and lightly charred. Let cool slightly.

3. 3

   Meanwhile, prepare the dressing: In a small bowl, whisk together the ajvar, Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper until smooth.

4. 4

   In a large bowl, combine the cooled grilled vegetables. Add the chopped mint and parsley.

5. 5

   Pour the dressing over the vegetables and toss gently to coat evenly.

6. 6

   Serve the salad garnished with crumbled feta and toasted crushed walnuts.