Grilled Vegetable Platter with Jam & Salad Vinaigrette

7 Rating(s): Rating(s):
Prep Time: 20 minutes
Baking Time: 25 minutes
Yield: 6-8 servings
Freezing: Not Recommended


  • 3/4 cup (175 mL) Jam & Salad Vinaigrette
  • 2 tbsp (30 mL) lemon juice
  • 1 clove garlic, minced
  • 1/4 cup (50 mL) chopped fresh oregano or 1 tsp (5 mL) dried oregano
  • 1 eggplant, sliced into 1/2” (1 cm) slices on the diagonal
  • 1 large sweet onion, peeled and slice in 1/2” (1 cm) rounds
  • 2 medium zucchini, sliced in 1/2” (1 cm) slices on the diagonal
  • 2 portobello mushrooms, trimmed and cut in thick slices
  • 6 large oyster mushrooms, cleaned, trimmed and cut in thick slices
  • 2 sweet red peppers, halved, cored and seeded
  • 1/2 lb (250 g) feta cheese, cubed
  • salt and pepper to taste


  1. Combine Jam & Salad Vinaigrette, lemon juice, garlic and oregano.
  2. Brush eggplant, onion, zucchini and mushrooms with dressing mixture. Sprinkle with salt. Grill for a few minutes per side until browned and cooked through. Arrange on serving platter.
  3. Grill peppers, skin side down, for a few minutes, or until blackened. Cool and peel. Cut into strips and arrange on platter with other vegetables. Scatter feta cheese over vegetables.
  4. Drizzle remaining dressing over vegetables and cheese.


  1. Great for summer outdoor entertaining. Vegetables can be made in advance and kept at room temperature. Add cheese and dressing just before serving.
  2. Leftovers can be chopped up and tossed in a salad.