Grilled Greek Vegetable Salad

17 days until the movers come.  I will be ready I will be ready I will be ready.  At least I hope I will.  Three years have passed since our last move (technically) and the kids are a lot older, we only have 1 dog (miss you Lucy), and we don’t seem to have accumulated any extra large pieces of furniture.  In the meantime, the weather is warmer and CT seems to be trying to convince me to stay.  I’m about to start a final lobster roll binge and besides the food and a handful of friends, I’m ready to go.  I think I’ve been ready since the day we got here.

So since the weather has gotten warmer (with the exception of today), we have been grilling a lot.  Of course since KB ditched his propane grill, I make him do all the grilling.  I could light a charcoal grill, but let’s face it, I’m impatient.  Anyways, the other day I had him grill up a bunch of veggies (zucchini, eggplant and onions) and I used those to make a Grilled Greek Vegetable salad.  I mean, technically it’s not a Greek salad per se, but it does have some flavors in it that reminded me of a Greek salad, so that’s what I’m running with.

Start by slicing your eggplant.  Drizzle with olive oil, sprinkle with salt and pepper on both sides.


Then slice your zucchini.  Drizzle with olive oil and sprinkle with salt and pepper.


Then slice your onions.  You know the drill: olive oil, salt, pepper.


Grill on both sides until vegetables are cooked.  You can have someone do this for you if you are lazy.


Chop vegetables into bite sized pieces.  Place into a bowl.   Add olive oil, vinegar, fresh oregano and feta cheese.  Mix to combine.


Serve and enjoy!


1 medium eggplant, sliced
2 zucchinis, sliced
2 sweet vidalia onions, sliced
olive oil/salt/pepper
1/3 cup feta cheese
1 Tablespoon chopped fresh oregano
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar

Slice eggplant, zucchini and onions.  Drizzle with olive oil and sprinkle with salt and pepper on both sides.  Grill for a few minutes on both sides until vegetables are tender.  Remove from heat and let cool slightly.  Chop into bite sized pieces.  In a medium bowl, combine vegetables, oregano and feta cheese.  Toss with olive oil and balsamic vinegar.

Serve and enjoy!