Mediterranean Vegetable Salad2018-02-14
3 large zucchinis, cut diagonally into 1/2 cm. ovals
1 large eggplant, cut into 1/2 cm. rounds
1 large onion, cut into 8 wedges
1 cherry tomato
1 large lemon, sliced
extra virgin olive oil
90 gms. fetta cheese, crumbled
1 tbsp. capers, drained
6 egg tomatoes, halved & de-seeded
1 garlic clove
3 tbsps. extra virgin olive oil
1 tbsp. balsamic vinegar
freshly ground black pepper
Make the vinaigrette first: brush the egg tomatoes with oil and barbecue or grill, turning once, until soft and browned (but not black), about 5 minutes. Crush the garlic in a mortar with 1/4 teaspoon salt until it becomes a paste, then transfer to a food processor. Add the tomatoes with their skin, and puree. With the machine running, trickle in the oil in a steady stream.
Stir in the balsamic vinegar and season with salt and pepper. Brush all the vegetables and lemon slice with a thin coating of oil and make sure the barbecue rack or grill is oiled as well.
Cook until browned and tender and transfer to a large platter. Drizzle with a little of the tomato vinaigrette and serve the remainder separately. Scatter with cheese and capers and serve with freshly toasted bread.