Vegetable Medley

Friday, August 26, 2005
  • 1 large eggplant
  • 1 lb green beans
  • 2 large red bell peppers
  • 4 oz. feta cheese
  • handful ni\xE7oise olives
  • olive oil
  • salt and pepper to taste
  • red wine vinegar
  • fresh parsley, scallions, oregano, and mint
  1. Cube eggplant and toss w salt to sweat.
  2. Prepare the beans and peppers.
  3. Rinse eggplant, toss with oil, grill on charcoal (or open flame) for 15 minutes.
  4. Add beans and pepper, and grill for five more minutes.
  5. Toss in a bowl with olives, herbs, and salt and pepper.