|
Grilled
Vegetable Salad
Submitted by Joel Lafond,
Executive Chef with the Shaarey Zedek Synagogue Catering Department
Ingredients
|
1 Large |
Red Pepper,
seeded and cut into large strips |
|
1 Large |
Yellow Pepper,
seeded and cut into large strips |
|
1 Large |
Large Green Pepper,
seeded and cut into large strips |
|
1 Large |
Orange Pepper,
seeded and cut into large strips |
|
1 |
Red Onion,
peeled and sliced quarter inch thick |
|
1 |
English Cucumber,
cut in half, seeded and sliced |
|
3 |
Roma Tomatoes,
sliced |
|
125 ml (1/4 cup) |
Kalamata Olives (with
pits) |
|
125 ml (1/4 cup) |
Feta Cheese |
|
250 ml (1 cup) |
Olive Oil |
|
15 ml (1 tbsp) |
Fresh Oregano, minced |
|
15 ml (1 tbsp) |
Fresh Garlic, minced |
|
15 ml (1 tbsp) |
Fresh Parsley, Minced |
|
|
Salt and Pepper to
taste |
Method
In a bowl,
toss peppers with olive oil, garlic, oregano, parsley, salt and
pepper. Toss onions and tomatoes in excess oil, keeping them
separate. It is much easier to grill the onions if you keep the
slices intact.
Grill the peppers
and onions on medium high heat until they are cooked through. (If
nessesary,
the peppers and onions may be grilled ahead of time and reheated in
an oven at a later time. In
this case, slightly
undercook to allow reheating.)
The tomatoes may
be grilled, but it can get
messy.
Instead, heat them in
a foil pan on the BBQ or in a warm oven .
Place peppers and
onions on your favourite platter or bowl (don’t
be afraid to mix them all up).
It is best to break up the onion slices now.
Put heated
tomatoes, seasoned cucumbers, kalamata
olives and feta on top and drizzle with your favourite Greek
dressing. Serve immediately.
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