Mint is an excellent herb to add to a refreshing drink or to a delicious meal! Often mint is used in teas or drinks but goes with vegetable dishes as well. Vegetables that mint pairs well with include beans, carrots, cucumbers, eggplant, peas, potatoes, tomatoes, as well as yogurt. Mint combines well with other herbs and spices like basil, clove, cumin, dill, ginger, oregano, parsley, thyme. (PSU herb pairing guide)
Picking instructions: Mint sprigs are provided in a glass jar at the end of the CSA tables. We have a new bed of mint starting to grow for next year at the very beginning of the bottom row in the herb garden.
Grilled Vegetable with Feta and Mint Recipe
- 1 bell pepper cored and cut into 4 pieces
- 1 eggplant, cut across into 1/4-inch rounds
- 1 medium onion, cut into 1/4-inch slices
- 2 medium zucchini, cut lengthwise into 1/4-inch slices
- Cooking spray
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 cup tomatoes, if cherry cut in half, if slicer cut in bite-size pieces
- 1/4 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- Arrange the vegetables in a single layer on a tray or work surface.
- Lightly spray both sides with cooking spray. Preheat a grill or grill pan over medium-high heat.
- Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini.
- When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, whisk together the olive oil, vinegar, and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad and sprinkle with the feta.
- Add cooked quinoa or couscous to this salad if desired!