Ingredients:
3
medium potatoes, peeled, sliced 1/4" thick
3
fresh red peppers, seeds removed, cut into halves
2
medium zucchini squash, sliced 1/4" thick
1
small eggplant, sliced 1/4" thick
1
medium onion, sliced
vegetable
oil for brushing
Dressing:
2
tbsp olive oil
2
tbsp lemon juice
2
tbsp cold water
1
large garlic clove, minced
1
tbsp fresh basil leaves, chopped
salt
and ground pepper to taste
Top:
1
cup feta cheese, crumbled
1
teaspoon fresh thyme, chopped
black
olives
fresh
mint leaves
Serve with fresh Italian
Bread or garlic bread. Makes 6 servings. |
Preparation:
1. Prepare vegetables and
brush with vegetable oil, set aside.
2. Preheat grill (medium
high) and grill vegetables 3 to 5 minutes each side or until tender.
3. Remove from grill, set
aside to cool.
4. In a plastic container
with a lid or small bottle mix all ingredients for the dressing.
5. Cut red peppers on smaller
pieces.
6. Place all vegetables
in a large salad bowl, add prepared dressing. Toss to coat.
7. Top with crumbled feta
cheese and fresh thyme. Garnish with some extra torn
mint and black olives. |
