Grilled Vegetable Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

My son stayed up half the night studying for his English
literature exam. He would drink coffee almost constantly while
attempting to read The Canterbury Tales. I awoke at 4 A.M.
and still found him studying. I asked, "What have you got there?"
He answered, "Just my cup and Chaucer."

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                            TODAY'S RECIPE
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Grilling fresh vegetables not only brings out their natural
sweetness, but gives them a lovely smoky flavor as well.
Combined with this unique dressing, they make a tasty and nutritious salad.

Grilled Vegetable Salad

1 large fennel (anise) bulb
1 large Japanese eggplant
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) finely chopped tomatoes

For the dressing:
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) fresh orange juice
1 Tbs (15 ml) red wine or balsamic vinegar
1 Tbs (15 ml) finely chopped fresh mint leaves
1/2 tsp (2 ml) grated fresh ginger
Salt and freshly ground pepper to taste

Cut the fennel bulb into 1/2-inch (1 cm) slices, leaving the core
intact to hold the slices together. Cut the eggplant into 1/2-inch
(1 cm) slices. Combine the fennel, eggplant, olive oil, salt, and
pepper in a bowl and toss to coat the vegetables with the oil.
Grill the fennel over hot coals for about 5 minutes on each side,
and the eggplant for about 3 minutes on each side. Remove
from the grill and chop into 1/2-inch dice, discarding the core
of the fennel bulb. Combine the chopped fennel, eggplant, and
tomato in a serving bowl. Whisk together the ingredients for the
dressing and toss with the vegetables. Serve warm or chilled.
Serves 4 to 6.
Received on Tue Sep 14 10:09:26 2010