Submitted by: Isabel De Los Rios
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 12
Great side dish when grilling.
1 sml. eggplant
2 sml. zucchini
4 plum tomatoes
1 fennel, bulb, fresh, organic
1 red onion
1 lemon
3/4 c. feta cheese
8 black olives
sea salt & black pepper to taste
Prepare a grill. Lightly oil grill rack.
Dice the eggplant, zucchini, tomatoes, fennel, and red onion.
Cook eggplant, zucchini, 4 tomatoes, fennel, red onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.)
As the vegetables are done, transfer them to a large shallow serving dish.
Toss gently with the dressing (Mediterranean Dressing).
Garnish the salad with feta, black olives and a grinding of black pepper.
*1 serving is about 1 cup
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