
Grilled Vegetables With Sherry Shallot Vinaigrette
Specialty Dressings/Vinaigrettes Appetizer Salad/Pasta Salad Vegetables- 4 cups eggplant, diced 1 inch
- 10 oz Ken’s Sherry Shallot Vinaigrette
- 2 cups mixed bell peppers, cut 1 inch
- 2 cups sherry tomatoes, halved
- 2 cups field greens
- 2 cups farro, cooked
- 3 oz feta
- 1/2 cup mint leaves
Mix all ingredients well.