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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