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Grilled Zucchini and Grape Tomato Salad
Grilled Zucchini and Grape Tomato Salad
Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
(If you don’t have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.
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Roasted Eggplant, Tomato and Arugula Salad
Roasted Eggplant, Tomato and Arugula Salad
Preheat oven to broil. Place eggplant on a foil-lined broiler pan and brush with 1 tablespoon of the olive oil then drizzle lemon juice over slices. Broil eggplant for 8-10 minutes, turning once until tender and golden, then sprinkle with cilantro. In a medium sized skillet, heat 1 teaspoon of the olive oil to medium-high heat. Add tomatoes, sugar, garlic and sauté for 1-2 minutes until softened but not mushy. Reduce heat to low. Arrange eggplant on salad plates. Divide feta cheese and mound on each plate on top of eggplant. Divide tomatoes and place on top of feta cheese then top with arugula leaves. In the skillet, under low heat, add the remaining oil and balsamic vinegar and heat through for 30 seconds. Drizzle dressing over each salad
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Cucumber Dip
Cucumber Dip
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
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