| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Formatted- |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
lg |
Vidalia onion; sliced 1/2" thick |
| 2 |
md |
Eggplant; sliced 1/2" thick |
| 1 |
md |
Green pepper; halved and seeded |
| 1/2 |
c |
Black olives-oil cured; halved and pitted |
| 3 |
tb |
Red Wine vinegar |
| 3 |
tb |
Green pepper; minced |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1 |
tb |
Fresh oregano; chopped |
| 1 |
|
Head leaf lettuce |
INSTRUCTIONS
1. Slice Onions, eggplant and green pepper halves with olive oil. Lightly
oil grill grid.
2. Grill the vegetables over medium heat, turning from time to time, until
tender and well charred, but not burned - about 15 minutes.
3. Whent the veggies are completely cool, chop and combine with olives.
4. In a small bowl, beat together vinegar, minced pepper, salt, pepper and
olive oil.
5. Toss gently and seve.
6. Arrange lettuce on a service platter. Pile the salad on top and garnish
with fresh oregano.
Recipe by: Hay Day Cookbook
Posted to MC-Recipe Digest by Lisa in VA <leigha@mnsinc.com> on Mar 15,
1998
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