Mediterranean Grilled Chopped Vegetable Salad with Feta

== Description ==
Contributed by World Recipes Y-Group
* Serves 4
==Ingredients==
* 1 medium eggplant
* 1 medium zucchini
* 1 medium yellow squash
* 1 medium fennel bulb
* 1 small red onion
* 8 asparagus spears
* ¾ cup extra-virgin olive oil
* salt
* freshly ground black pepper
* water
* 30 green beans, trimmed
* 10 baby carrots, trimmed
* ½ cup pitted and halved kalamata olives
* 1 cup mixed baby lettuces
* ½ cup crumbled feta cheese, plus ¼ lb block
* 3 tablespoons lemon juice
* 3 tablespoons sherry vinegar
* ½ cup Sun-dried Tomato Vinaigrette
* ¼ cup chopped fresh parsley leaves
== Directions ==
# Cut the eggplant, zucchini and squash diagonally into slices ½ inch thick.
# Trim the fennel and cut crosswise into slices ½ inch thick.
# Peel the onion and cut crosswise into slices ½ inch thick.
# Trim the asparagus.
# With ½ cup of the olive oil, coat all the vegetables.
# Season with salt and pepper.
# Set the vegetables aside.
# Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.
# Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water.
# Add the green beans to the boiling water and, as soon as it returns to the boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water.
# Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; transfer to the ice water.
# Drain the vegetables and set aside.
# When the fire is hot, place the vegetables on the cooking grid not directly above the heat.
# Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time.
# As they are done, transfer the vegetables to a platter and leave to cool.
# Cut the grilled vegetables into ½-inch pieces.
# Cut the carrots and green beans on the bias into ¼-inch pieces.
# Put all the vegetables, olives, lettuces and crumbled feta in a large salad bowl.
# Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste.
# Toss well.
# Divide the ½ cup of vinaigrette among 4 large salad plates, spooning it around the edge.
# Mound the salad mixture evenly in the middle.
# Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad.
# Garnish with parsley and serve immediately.
Category:World Recipes
Category:Mediterranean Salads
Category:Eggplant Recipes
Category:Zucchini Recipes
Category:Summer squash Recipes
Category:Fennel Recipes
Category:Red onion Recipes
Category:Asparagus Recipes
Category:Green bean Recipes
Category:Carrot Recipes
Category:Black olive Recipes
Category:Feta Recipes
Category:Lemon juice Recipes
Category:Sherry vinegar Recipes
Category:Leafy and salad vegetable Recipes
Category:Parsley Recipes