Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables. Source: EatingWell Magazine, July/August 1995

EatingWell Test Kitchen




Instructions Checklist
  • 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.


DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition Facts

168 calories; 8.1 g total fat; 1.2 g saturated fat; 266 mg sodium. 1038 mg potassium; 25 g carbohydrates; 9 g fiber; 12 g sugar; 4.6 g protein; 1522 IU vitamin a iu; 61 mg vitamin c; 84 mcg folate; 91 mg calcium; 2 mg iron; 58 mg magnesium;

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Rating: 5 stars
Food Heaven! This was amazing. I posted to facebook right after consuming Gone to Food Heaven. I have used this recipe and served it in a wrap several times and it is always a hit. In my attached picture I show it served over a bed of wilted spinach. (When I put it in a wrap I serve the spinach raw so it does not make the wrap soggy.) This dressing has also become my new fave- I use it all the time!!:) Pros: Absolutely delish and a GREAT way to use our summer garden harvest! Read More