Grilled Greek Vegetable Dinner
Make-Ahead Time up to 1 day before serving
Final Prep Time 5 minutes
Makes 2 servings
|1/2||pound eggplant, cut into 1/2-inch-thick slices|
|1||medium zucchini or yellow squash, cut lengthwise into 1/2-inch-thick slices|
|1||small red onion, cut into 1/4-inch-thick slices|
|1||large red bell pepper, seeded and cut lengthwise into 1-inch-thick strips|
|1||large ear corn, husked and cut into 4 equal pieces|
|1/4||cup olive oil|
|1/4||cup balsamic vinegar|
|3||cloves garlic, chopped|
|3||tablespoons chopped fresh oregano|
|1||cup canned chickpeas, rinsed and drained|
|1/2||teaspoon black pepper|
|1/2||cup (2 ounces) crumbled feta cheese|
|1/4||cup toasted pine nuts*|
*Spread nuts in shallow baking pan. Bake in preheated 350°F oven 5 to 10 minutes or until fragrant, stirring occasionally.
- Combine eggplant, zucchini, red onion, bell pepper and corn in large shallow dish. Combine oil, vinegar, garlic and oregano in food processor or blender; process until oregano is minced. Pour 1/4 cup oil mixture over vegetables; toss gently to coat. Let stand 30 minutes.
- Add chickpeas, buttermilk, salt and black pepper to remaining oil mixture in food processor; process until smooth. Refrigerate.
- Arrange vegetables in lightly oiled grill basket. Cook, covered, over medium-hot coals 12 to 15 minutes or until golden and tender, turning occasionally. Transfer to shallow serving dish.
- Drizzle vegetables with bean mixture. Sprinkle with feta cheese and pine nuts.
|Total Fat||46 g|
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