Grilled Vegetable Salad With Mozzarella
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Eggplants||6 Ounce, trimmed and halved lengthwise (2 Small Japanese Eggplant, 3 Ounce Each)|
|Yellow squash||4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)|
|Zucchini||4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)|
|Sweet red pepper||1 Medium, cored, seeded, and quartered lengthwise|
|Fresh mozzarella cheese/Smoked part-skim mozzarella cheese||4 Ounce, thinly sliced|
|Pitted black olives||8|
|Minced fresh basil/Minced fresh parsley||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
1 In a small bowl, combine the oil, lemon juice, garlic, thyme, marjoram, salt, and black pepper.
Usinga pastry brush, coat the eggplants, yellow squash, zucchini, and red pepper with some of the mixture.
2 On a grill set 4 inches from glowing coals, cook the egg plants for 3 to 4 minutes on each side or until tender.
Cook the squash, zucchini, and red pepper for 2 minutes on each side or until tender.
3 Cut the red pepper into strips and arrange on a serving platter with the eggplants, yellow squash, zucchini, cheese, and olives.
Whisk the basil and vinegar into the remaining oil mixture and drizzle overall.