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GRILLED MIX VEGETABLES |
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Preheat grill to medium high - approximately 375 ºF (175ºC
Cut the vegetables in to large equal sized portions and place in a large bowl.
Drizzle with olive oil and toss to coat. Add oregano and basil and toss lightly
again. Season with salt and pepper.
Oil the grill lightly with vegetable oil. Place the vegetables on the grill and
grill for approximately 2 minutes per side. If the grill begins to flare, shift
the vegetables away from the flame so they do not burn. Vegetables should be
lightly browned but still slightly crisp.
Remove the vegetables and allow to cool. Cut the
cooled vegetables into bite sized pieces.
Meanwhile add the remaining tablespoon of oil to a large skillet over medium
heat. Add garlic and sauté for 1 minute. Add the cut up grilled vegetables.
Stir in the tomatoes and chicken stock and simmer until the mixture thickens
and the vegetables are tender - approximately 15 minutes. Add the olives and
crumble feta on top. Serve with crusty bread.
Yield: 6 servings
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