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Prep Time: 20 minutes, Cook Time: 10 minutes, Makes 3 to 4 salads
1 small organic eggplant 1 organic zucchini 1 tsp. sea salt 3 Tbsp. Henry's Extra Virgin Olive Oil 1 Tbsp. balsamic vinaigrette 6 Kalamata olives, pitted and chopped 1/2 tsp. oregano 1/2 tsp. mint salt and black pepper to taste 2 Tbsp. Henry's Canola Oil 1 large on-the-vine tomato, (6 slices) 3 oz. feta cheese, sliced in half 6 large basil leaves Slice eggplant and zucchini lengthwise, and place on a baking sheet. Sprinkle with salt. Set aside for 5 minutes. To make the dressing, whisk together olive oil and balsamic vinegar. Add olives, oregano, mint, salt and pepper. Set aside. Heat grill pan over medium high heat. Add canola oil. Pat excess water from eggplant and zucchini with a paper towel Place in pan and grill for 2 minutes per side or until golden. Layer the eggplant and zucchini with tomatoes, feta cheese and basil. Drizzle with vinaigrette. |
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