1
eggplant, medium
1
zucchini, medium
1 yellow squash, medium
1
fennel bulb, medium
1
red onion, small
8 asparagus spears
¾ cup extra-virgin olive oil
salt
freshly ground black pepper
water
30 green beans, trimmed
10 baby carrots, trimmed
½ cup Kalamata olives, pitted halved
1 cup baby lettuces, mixed
½ cup feta cheese, crumbled , plus 1/4 lb. block
3 tbsp lemon juice
3 tbsp sherry vinegar
¼ cup fresh parsley leaves, chopped
For Sun Tomato Vinaigrette:
2 cups extra-virgin olive oil
¾ cup sherry vinegar
½ cup sun-tomatoes, chopped dried
½ cup Kalamata olives, pitted, halved
¼ cup Niçoise olives, pitted, chopped
¼ cup honey
3 tbsp capers, drained , chopped
2 tbsp shallot, minced
2 tbsp parsley leaves, chopped
½ tbsp mint leaves, chopped
1 tbsp basil leaves, chopped
1 tbsp garlic, minced
1 tbsp orange zest, grated
salt
freshly ground black pepper
Cut the eggplant, zucchini and squash diagonally into slices, about ½-inch thick.
Trim the fennel and cut crosswise into slices, about ½-inch thick.
Peel the onion and cut crosswise into slices, about ½-inch thick.
Trim the asparagus.
With ½ cup of the olive oil, coat all the vegetables.
Season with salt and pepper.
Set the vegetables aside.
Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.
Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water.
Add the green beans to the boiling water and, as soon as it returns to the boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water.
Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; transfer to the ice water.
Drain the vegetables and set aside.
When the fire is hot, place the vegetables on the cooking grid not directly above the heat.
Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time.
As they are done, transfer the vegetables to a platter and leave to cool.
Cut the grilled vegetables into ½-inch pieces.
Cut the carrots and green beans on the bias into ¼-inch pieces.
Put all the vegetables, olives, lettuces and crumbled feta in a large salad bowl.
Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste.
Toss well.
Divide the ½ cup of vinaigrette among 4 large salad plates, spooning it around the edge.
Mound the salad mixture evenly in the middle.
Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad.
Garnish with parsley and serve immediately.
To make vinaigrette, put all the ingredients together in a large mixing bowl, adding a little salt and pepper.
With a wire whisk, whisk them together briefly, then taste and, if necessary, adjust the seasonings with more salt and pepper.
Cover and refrigerate until ready to use.
Makes 5 cups.
Sugar: 18g
:
Calcium: 122mg
Calories: 826kcal
Carbohydrates: 27g
Cholesterol: 8mg
Fat: 80g
Fiber: 7g
Iron: 3mg
Potassium: 804mg
Protein: 5g
Saturated Fat: 12g
Sodium: 577mg
Vitamin A: 2645IU
Vitamin C: 29mg
