4 small zucchini, ends trimmed and cut lengthwise into 1/2 inch slices
4 small yellow summer squash, ends trimmed and cut lengthwise into 1/2 inch slices
1 large eggplant, ends trimmed and cut lengthwise into 1/2 inch slices
1 medium-sized red bell pepper
15 green onions, ends trimmed
Olive oil for brushing
Sunny Spain Seasoning (The Spice House)
Salt and pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup Kalamata or Nicoise olives, pitted and halved
1 cup crumbled Feta cheese
Instructions
To make the vinaigrette, place the garlic and salt in a mortar and crush with the pestle. Keep crushing in a circular motion until the garlic is pureed. Stir in the EVOO and lemon juice with the pestle and taste for seasoning. Set aside.
Prepare a hot fire in your grill. Brush the vegetable slices, whole red bell pepper, and green onions with EVOO, season with Sunny Spain Seasoning and salt, and place on a baking sheet to take out to the grill.
Grill the slices, turning once, for 3 to 4 minutes per side, or until you have good grill marks. Grill the bell pepper, turning several times, until the skin is charred and blistered all over. Place the green onions perpendicular to the grill grates and grill until you have good grill marks, about 2 minutes per side. Transfer everything to baking sheet.
Chop the grilled vegetable slices and green onions into bite-sized pieces. Let the red pepper cool slightly, then remove the skin, seeds, and stem with a paring knife and discard; chop the red pepper flesh. Combine the chopped vegetables with the tomatoes, olives, and Feta cheese in a large serving bowl. Toss with the vinaigrette.