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Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.

Source: EatingWell Magazine, July/August 1995


Recipe Summary

30 mins




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

169 calories; protein 4.6g; carbohydrates 25g; dietary fiber 9g; sugars 11.9g; fat 8.1g; saturated fat 1.2g; vitamin a iu 1522.4IU; vitamin c 61.3mg; folate 83.8mcg; calcium 91.2mg; iron 1.5mg; magnesium 57.8mg; potassium 1037.8mg; sodium 265.5mg; thiamin 0.2mg.

4 vegetable, 1 1/2 fat