Ingredients
portabello mushrooms
onion
zucchini
tomato
eggplant
feta cheese
Blackberry Vinaigrette:
1/4 pound blackberries (frozen is OK)
1/4 cup rice wine vinegar
1/8 cup lemon juice
1/2 tablespoon kosher salt
1/8 cup honey
1/8 ounce fresh basil
pinch white pepper
1 cup canola oil
Slice all vegetables 1/4 inch thick. Season vegetables with olive oil, salt and pepper. Set aside
and prepare to grill.
Place all vinaigrette ingredients except oil in food processor or blender. Mix for one minute
then, while running, slowly add oil.
Grill all veggies over high heat. Stack them like a sandwich with the feta on the inside. Drizzle
with vinaigrette.
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