Summer vegetable are still available so take advantage of that for this delicious dish. Put it together quickly and enjoy.
Total Time: 30 minutes
Makes: 4
INGREDIENTS
2 tablespoons plus ¼ cup olive oil, plus more as needed
½ cup kalamata olives, pitted, halved and roughly chopped or torn
½ cup halved fresh cherry tomatoes *
½ cup crumbled feta cheese
1½ cups fresh parsley, mint or basil, roughly chopped, plus extra as needed
2 teaspoons lemon juice
1 teaspoon dried oregano
Kosher salt
32 large shrimp, peeled and deveined
½ medium eggplant, cut into ½-inch planks
1 medium red bell pepper, cut into 1-inch strips
1 medium yellow bell pepper, cut into 1-inch strips
1 medium zucchini, cut into ½-inch planks
½ medium red onion, cut into ½-inch wedges
Crusty bread, for serving
1 ∙ Preheat grill to medium-high. In a small bowl, whisk together ¼ cup olive oil, olives, tomatoes, feta, herbs, lemon juice and dried oregano. Season with salt and set aside to marinate.
2∙ Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the vegetables and cook each until tender and slightly charred, 3-5 minutes per side. Once Once completely soft, remove from the grill and set aside. Meanwhile, grill shrimp until just opaque and slightly curled, about 2 minutes per side.
3 ∙ Spread the grilled veggies and their pooled juices across a platter. Top with grilled shrimp, then drizzle over the tomato-feta-olive dressing. Garnish with extra herbs, if desired, and a generous drizzle of olive oil. Serve warm or at room temperature with crusty bread alongside.
— Adapted from Sara Bradley
* I like to used tomatoes that I have dried in the oven as it intensives their flavor. (Half small tomatoes or quarter larger ones, drizzle with EVOO, sprinkle with salt and pepper and your favorite herb, roast for about 3 hours at 250 degrees until size is reduce to about half. Check after two hours. Don’t let them overcook or burn).