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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
  • Place all vegetables in a bowl. Pour dressing over and toss. Marinate for about 45 minutes.
  • Preheat grill to medium heat and lightly oil the grate. Remove vegetables from dressing, shaking off any excess.
  • Grill vegetables on preheated grill until tender, about 5-8 minutes, brushing vegetables with dressing.
  • Transfer cooked vegetables to a platter and serve with any remaining dressing.

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