Grilled Antipasto Vegetables

Middle Eastern

Ingredients

Dressing:

1 large garlic clove, peeled

1 tsp course kosher salt

3 Tbsp evoo

1 Tbsp lemon juice


Veggies:

Evoo for drizzling

2 small zucchini cut lengthwise 1/2 inch thick slices

2 small yellow squash cut lengthwise 1/2 inch thick slices

2 small eggplants cut lengthwise 1/2 inch thick slices

2 red onion 1/2 inch think slices

kosher or sea salt

black pepper

1 cup kalamata olives

6 oz goat or feta cheese

Directions

Dressing:
place garlic and salt in mortar. crush with pestle in a circular motion until the garlic forms a paste. stir in oil and lemon and season to taste.

Veggies:
get grill to about 450 degrees. drizzle baking sheet with oil. place veggies in it and turn to coat, season with salt and pepper.
grill the slices for 3-4 minutes per side (turn once). eggplant may need a bit longer.
arrange veggies on platter with olives. spoon dressing and cheese over top.