Thursday, July 26, 2012

Loaded-With-Veggies Salad

This recipe is the result of my need to clean out the fridge and the pantry. Don’t be grossed out—the combination is delicious! The salad features grilled eggplant, artichoke hearts, olives, tomatoes, chopped cucumbers, minced red onion, red bell pepper, and feta. The dressing is simply a little olive oil and balsamic vinegar. Fresh oregano rounded out the flavors. Enjoy!

Loaded-With-Veggies Salad
This would be delicious paired with pasta.
Grilled eggplant chunks
1 jar marinated artichoke hearts, drained
2 small cucumbers, chopped
1 red bell pepper, cut into chunks
1/4 cup kalamata olives
2 to 3 tomatoes, chopped
2 Tbsp. diced red onion
1/2 cup feta
Olive oil
Balsamic vinegar
2 Tbsp. fresh oregano
Salt and pepper

1. Combine eggplant and next 7 ingredients. Drizzle with olive oil and balsamic vinegar; sprinkle with oregano. Season with salt and pepper. Serve cold or at room temperature.

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