Mediterranean Grilled Chopped Vegetable Salad With Feta

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

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