Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium fennel bulb
- 1 small red onion
- 8 asparagus spears
- 3/4 C. extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Water
- 30 green beans, trimmed
- 10 baby carrots, trimmed
- 1/2 C. pitted and halved Kalamata olives
- 1 C. mixed baby lettuces
- 1/2 C. crumbled feta cheese, plus 1/4 lb block
- 3 Tbs. lemon juice
- 3 Tbs. sherry vinegar
- 1/2 C. Sun-Dried Tomato Vinaigrette (recipe follows)
- 1/4 C. chopped fresh parsley leaves
- Sun-Dried Tomato Vinaigrette:
- 2 C. extra-virgin olive oil
- 3/4 C. sherry vinegar
- 1/2 C. chopped sun-dried tomatoes
- 1/2 C. pitted and chopped Kalamata olives
- 1/4 C. pitted and chopped Niçoise olives
- 1/4 C. honey
- 3 Tbs. drained chopped capers
- 2 Tbs. minced shallot
- 2 Tbs. chopped parsley leaves
- 1 1/2 Tbs. chopped mint leaves
- 1 Tbs. chopped basil leaves
- 1 Tbs. minced garlic
- 1 Tbs. grated orange zest
- Salt
- Freshly ground black pepper
Description
I Also Make Sure The Vegetables Come Out Right By Grilling Them Over Indirect Heat — That Is, Cooking The Vegetables On The Cooler Side Of The Grill, Not Right Above The Heat, So They Are Less Likely To Scorch. A Simple Marinade Of Olive Oil And Her
Recipe4Living
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter