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Grilled Vegetables with Crumbled Feta Recipe

   
 

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     Grilled Vegetables with Crumbled Feta

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
2 T fresh thyme leaves or 2 t dried thyme
1/2 c extra virgin olive oil
juice of 2 lemons
2 large fennel bulbs
3 assorted bell peppers, stem and seeds removed, cut into 2 inch strips
1 medium eggplant, sliced into 3/4 inch pieces
2 medium zucchini, cut into 3/4 inch disks
2 medium red onions, cut into 1/2 inch disks
sea salt and freshly cracked black pepper to taste
 
1/2 c crumbled feta cheese
1/2 c toasted pine nuts
2 T chopped flat leaf parsley
2 T sniped chives

Instructions
Whisk together tyme, olive oil and lemon juice. Cut each fennel bulb into 3-4 slices. Place in an oven proof glass container. Add 1/4 c water and cover with damp paper towel. Microwave 3-5 minutes or until the fennel is semi-translucent and slightly pliable. Prepare the grill, allowing coals to burn for at least 30-35 minutes. Coals should be medium-hot. Before grilling the vegetables, scrub the metal grate with a wire brush. Then, using a long pair of tongs, oil hte grate with a rag that has been lighty dipped in oil. Place all of the prepared vegetables on a tray and brush both sides of each piece with the marinade. Sprinkle with salt and pepper to taste. Grill the vegetables about 2-3 minutes per side. Transfer to a platter. Sprinkle the grilled vegetables iwth the cheees, nuts and herbs. Season with salt and pepper to taste.


Originally Submitted
11/4/2012





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