Grilled Mediterranean Vegetable Salad
Dressing Ingredients:
2 plum tomatoes
3 tbsp juice of lemon
3 tbsp chicken broth
1 ½ tbsp extra virgin olive oil
1 tbsp fresh oregano, chopped; or 1 teaspoon of dried oregano
Pepper
Salt

Salad Ingredients:
1 eggplant (small), sliced into ¼ inch pieces
2 zucchini (small), trimmed, cut into ¼ inch slices
4 plum tomatoes, cores removed, halved lengthwise
1 bulb of fennel, trimmed, sliced into 8 wedges
1 onion (red), peeled, cut into ¼ inch slices
1 lemon, sliced

Garnish ingredients:
¾ cup feta cheese, crumbled
8 black olives (such as Kalamata), pitted, halved
Black pepper, freshly ground

Dressing preparation:
Take the two tomatoes and remove the core and seeds, then chop them roughly (not too fine). Add the chopped tomatoes into a food processor or blender along with the chicken broth, lemon juice, olive oil, and oregano spice. Blend these ingredients together until the mixture is smooth. Season according to taste with pepper and salt.

Salad preparation: Get ready a grill and place a light amount of oil on the rack. Then cook the following ingredients, separately if necssary to get them all done: eggplant, zucchini, four tomatoes, lemon slices, onion, and fennel. Cook them until they are tender in texture and brown in color. Once the grilling process has been finished, move the cooked ingredients over to a serving dish and toss them gently along with the already-prepared salad dressing.

Final garnish: Top the salad with the halved black olives, feta cheese, and freshly ground black pepper.

Serves 4.