Spring is in full effect around here and it is absolutely beautiful! I am loving this weather and I am loving my grill. I have hardly used my stove to do much more than boil water for tea in over a week.
Today M and I went out for a lovely midday hike in our woods and by the time we got home we were starving! I knew I wanted something light but filling so I cranked up the grill or more accurately M cranked up the grill while I ran to take a quick shower.
Post shower I had a game plan. Considering May is National Salad Month I decided on a beautiful grilled vegetable salad.
This recipe is really more a method you can use with whatever veggies you like. I used thick cut eggplant, red bell peppers, and big beautiful tomatoes.
2-3 cloves grated or minced garlic
Handful fresh chopped oregano
Mix marinade and coat veggies. I left the red bell peppers whole to char nicely. You can marinate for a few minutes like I did or up to a couple hours. I wouldn’t go too long since the eggplants will suck up all that dressing.
Once grill is hot grill the larger veggies first, for me I put the peppers on then the thick eggplant then lastly the tomatoes for a quick sear. While they worked their magic I sat outside in my favorite chair, thumbed through Facebook and enjoyed a cocktail….
Flip, arrange, poke, sip…. sip, sip, flip, arrange….
Then I had another idea! I know 2 in one day I’m on a role. I ran inside and fished out some smoked mozzarella I had hiding out and sliced it. Then I grabbed a few pitas.
Back to the grill and the cocktail. When everything was just about done I put the cheese on the eggplant and the pita on the grill and closed the lid. A few sips later or a couple minutes everything was perfect.
I pealed and sliced the pepper and then layered everything; eggplant with cheese, grilled tomato, peppers, and repeat! Top with a little fresh torn basil and a drizzle of some leftover marinade and serve along side the grilled pita.
It was amazing! Now how do I top that for dinner?