Wednesday, June 29, 2011

Mediterranean Vegetable Platter

I can't take credit for this idea, although I wish I'd thought of it on my own.  My mom sent me a link to some recipes on Williams Sonoma, and I was drawn straight to this vegetable platter.  I did change it up a little--I knew my parents would hate the anchovies, so I left those out, being that this was for Father's Day lunch, and added a few extra items such as stuffed cherry peppers and artichoke hearts.




I practically crave vegetables in the summer, when the day is hot and the air feels heavy, vegetables are filling without being too heavy.  The grilled vegetables in this dish, with the cool and tangy olives and feta cheese, all drizzled with a balsamic vinaigrette is really mouth-watering.

So I'll share my findings with all of you.  This is definitely something I'd make again!

Printable Recipe

Mediterranean Vegetable Platter
  • 2 medium zucchini, sliced diagonally in 1/2 inch slices
  • 2 red bell peppers, sliced into 1/4 inch thick rings
  • 3 tomatoes, quartered
  • 1 red onion, thinly sliced
  • 1 cup mixed Greek olives
  • 4 large artichoke hearts
  • 4 stuffed cherry peppers
  • 1 cup Feta cheese, crumbled
  • olive oil, for brushing the vegetables
for the dressing...
  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Brush the zucchini, peppers, tomatoes and onion with olive oil, and grill until you have some nice char marks, about 7-8 minutes.

Arrange vegetables, olives, artichoke hearts and cherry peppers on a serving platter.  Drizzle with the dressing and top with feta cheese.

I made this for 4 people, and it was much more than we could finish, so this could serve up to 8 people.