Grilled Vegetable Salad with Feta

Grilled Vegetable Salad with Feta
Photo by Scott Phillips

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 medium yellow squash, cut lengthwise into ¼-inch-thick slices
  • Freshly ground black pepper
  • 1-½ cups grape tomatoes, halved
  • ½ cup crumbled feta cheese (2-½ oz.)
  • 1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
  • 1 medium red onion, cut into ¼-inch-thick slices
  • + 5 more ingredients
    • 1 small or ½ medium fennel bulb with fronds attached
    • 1 medium zucchini, cut lengthwise into ¼-inch-thick slices
    • 3 Tbs. loosely packed thinly sliced fresh basil
    • Kosher salt
    • 3 Tbs. red wine vinegar

Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick. Prepa...

View full recipe at Fine Cooking

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