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Monday, May 23, 2011


About a month ago I posted a recipe on my La Mia Tabella facebook page for a Grilled Mediterranean Vegetable Platter....BUT...I just posted the fact that I made it and it was wonderful and I posted a wonderful picture.  I did not however post the actual recipe.  I guess we can blame this forgetfulness and lack of sleep due to a newborn.  So...that being said I am not finally going to post the recipe for this wonderful salad.  It is just in time too, as the weather is getting warmer, farmers markets are getting ready to open and our bodies are ready for some healthier and lighter food.  I actually do not have a complete recipe...I am just going to give you ingredients for the salad and steps as to put it together.  I will let you be the judge as to how much of each vegetable you would like to make.  I am usually making this salad for parties of 25 or more people so my ingredient numbers are usually way high.  There is no right or wrong way to make this salad.  You can take away ingredients add ingredients.  Sometimes I like to add sliced tomatoes and fresh mozerella cheese and make a section in the salad for a caprese like salad.  Just take your ingredients and make sections on a large platter, drizzle with the dressing and have a wonderful summer salad.

  • Medium sized zucchini - thinly sliced lengthwise
  • Red bell peppers
  • Eggplant - thinly sliced lengthwise
  • Asparagus - trimmed
  • olive oil
  • Red onions
  • Crumbled Feta Cheese
  • Pitted Kalamata Olives
  • Spanish Green Olives
  • Fresh Chopped Basil
For the Dressing:
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sun Dried Tomatoes - chopped
  • Salt, Pepper and Crushed Red Pepper
  1. Prepare your indoor or outdoor grill.  Brush the zucchini, bell peppers, eggplant and asparagus with olive oil.
  2. Grill zuchinni about 3-4 minutes per side. Remove from grill and set aside.
  3. Place bell peppers on grill and grill until all sides are evenly blackened and blistered - about 4-5 minutes per side.  Remove from grill place on a plate and cover tightly with aluminum foil.  Let stand for 10 minutes, then peel away the skins.  Cut the peppers in half lengthwise and remove the seeds.  Cut the halves lengthwise into about 1 inch strips.  Set aside.
  4. Grill eggplant about 3-4 minutes per side.  Remove from grill and set aside.
  5. Grill asparagus about 2 minutes per side.  You want a little crunch to the asparagus without being raw, but you also don't want to overcook so the texture is like a wet noodle.  Just watch the heat of the grill as they can cook really fast.
  6. Place all grilled vegies in section on a large platter.  Sprinkle the feta cheese, chopped red onion, kalamata olives, spanish olives and chopped basil evenly over the vegies.
  7. Drizzle dressing evenly over the salad and serve room temperature.  If not serving right away do not put dressing on the salad.  Cover the salad and place in fridge.  When ready to serve take out to get to room temperature and then drizzle with dressing. 
For Dressing:
  1. In a bowl combine the balsamic vinegar, sun dried tomatoes, salt, pepper and crushed red pepper with a whisk.  Slowly add the olive oil while whisking continuously until olive oil is completely incorporated.
  2. Drizzle over salad and serve.

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