Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.
Active Time: 30 minutes |
Total Time: 30 minutes
2 plum tomatoes, cored, seeded and coarsely chopped
3 tablespoons lemon juice
3 tablespoons reduced-sodium chicken broth
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
Salt & freshly ground pepper to taste
1 small eggplant, cut into 1/4-inch-thick rounds
2 small zucchini, trimmed and cut into 1/4-inch-thick ovals
4 plum tomatoes, cored and cut in half lengthwise
1 fennel bulb, trimmed and cut into 8 wedges
1 red onion, peeled and sliced into 1/4-inch-thick slices (rings kept intact)
1 lemon, sliced
3/4 cup crumbled feta cheese, preferably imported (3 ounces)
8 imported black olives, preferably Kalamata, pitted and cut in half
Freshly ground pepper to taste
To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.
To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing.
Garnish the salad with feta, black olives and a grinding of black pepper.
Per serving :
8 g Fat;
1 g Sat;
6 g Mono;
0 mg Cholesterol;
26 g Carbohydrates;
5 g Protein;
10 g Fiber;
247 mg Sodium;
1051 mg Potassium