Toronto had a very mild winter (the mildest I can remember) and Spring has arrived early. Snow melted by the second week of March, trees and flowers bloomed early and the lilacs brief two weeks of aromatic bloom is but a memory. I write this post in shorts, T-shirt and itching to flick-on the air conditioner.
It’s well known that Canadians will light up their grills regardless of the weather but when it’s this hot, we look for any excuse to dine outdoors and what the heck, take the cooking outdoors too! Steaks, home-made burgers, souvlaki, whole fish or beer-can chicken will all be grilled this summer.
Side dishes can be a challenge in the warm months but it is possible. Here, I’d like to share a simple, easy and delicious salad. Grilled slices of eggplant and zucchini, extra-virgin olive oil, good balsamic vinegar, lots of chopped fresh mint and some crumbled Feta to finish off the dish.
Yesterday I wrote to you about my partnership with Christos Marketplace. This store is ready to take your order for Greek specialty ingredients like olive oil, dried herbs, pasta, olives and in this case, made in Greece Feta cheese. You now have access to Greek Feta cheese.
Grilled Eggplant and Zucchini Salad With Feta & Mint
1 eggplant, sliced into 1/4 inch slices lengthwise
1 (or 2) zucchini, sliced into 1/4 inch slices lengthwise
olive oil for brushing
coarse sea salt, fresh ground pepper
1/3 cup extra-virgin olive oil
1 clove of garlic, minced
1 tsp. Dijon mustard
3 Tbsp. Balsamic Vinegar
4 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh parsley
1/2 cup crumbled Feta cheese
- Pre-heat your gas or charcoal grill. Brush the grill service free of any residue. Wash your eggplant and zucchini and past-dry. Cut the stems off and slice lengthwise into 1/4 inch slices. Brush the slices with olive oil and season lightly with salt and pepper.
- Grill for 2-3 minutes a side and reserve. Arrange the eggplant and zucchini slices on a large plate or platter. In a small jar, add your minced garlic, olive oil, mustard and balsamic vinegar and add a pinch of salt. Close and shake to emulsify. Taste and adjust to taste.
- Spoon the dressing over your grilled vegetables, sprinkle the chopped mint and parsley and spread the crumbled Feta cheese all over. Serve warm or at room temperature.
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