Heavens Harvest Farm Recipes
July 20, 2009	Volume 6
	nocoupons Stewed Beet Greens Ingredients Serves 6 to 8 · stems and greens from 6 beets · 2 tablespoons olive oil · 1 small onion, coarsely chopped · 2 garlic cloves, thinly sliced · 1 teaspoon coarse salt · 1/4 teaspoon freshly ground pepper · 1 tablespoon fresh lemon juice Directions 1. Thinly slice beet stems to yield 3 cups; rinse well, and drain. Coarsely chop beet greens; rinse well, and drain. Set stems and greens aside. 2. Heat oil in a large saute pan over medium heat. Add onion; cook, stirring often, until translucent and tender, about 5 minutes. Add garlic; cook 1 minute. 3. Raise heat to medium-high. Add beet stems; cook, stirring, until beginning to soften, about 5 minutes. Add greens, and cook until wilted but still bright green, about 5 minutes. Remove from heat; season with salt and pepper. Stir in lemon juice, and serve. Beet Green Gratin Ingredients 1 tablespoon butter 12 ounces sliced mushrooms 2 cloves garlic, minced 1 pound beet greens, cleaned and picked Kosher salt and fresh ground black pepper 4 egg yolks, beaten 1 cups ricotta 1/2 cup grated Parmesan 1/2 teaspoon salt 3/4 cup crumbled crackers (recommended: Ritz crackers) Directions Preheat the oven to 375 degrees F. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes. Beet Stalks with Prosciutto: Coste di Bietola con Prosciutto Ingredients 2 bunches beet greens, 2 tablespoons extra-virgin olive oil, plus 1 tablespoon 2 ounces prosciutto di San Daniele, thinly sliced, then julienned 2 oranges zested, 1 orange juiced Pinch ground cinnamon 1/2 red onion, sliced paper thin Salt and pepper Directions Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut into 6 inche long pieces. Bring 1 quart of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 minutes in the boiling water until tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside. In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil over high heat until almost smoking. Add the beet stalks, prosciutto, orange zest, cinnamon, remaining 1 tablespoon of olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or grilled meats. Dandelion Green Salad Ingredients 1 bunch dandelion greens, washed, drained and trimmed 3 green onions, white and green parts, chopped 1 handful fresh dill 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper Directions Place all the ingredients in a large bowl and toss together. Warm Artichokes and Bacon over Dandelion Greens Ingredients 1/4 pound bacon, sliced 4 cloves garlic, sliced 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 3/4 pound baby artichokes, halved and cleaned Salt and Freshly ground black pepper 1 pound dandelion greens, cleaned 3 hard boiled eggs, sliced Directions In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Remove all but 2 tablespoons of the bacon fat from the pan. To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper. Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs. Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic Ingredients Serves 4 · 1 large head garlic · Salt and freshly ground black pepper · 2 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat · 1 1/2 pounds dandelion greens, tough stems discarded, cut into 2-inch pieces · 3 ounces soft, fresh goat cheese, preferably low-fat · 8 ounces whole-wheat fettuccine · 3 tablespoons chopped fresh flat-leaf parsley Directions 1. Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife. 2. Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes. 3. While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander. 4. Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately. Sandwich with Bitter Greens Ingredients · 1/2 pound dandelion greens · Salt · 1 teaspoon olive oil · 1 clove garlic, minced · 1 slice sourdough bread · Butter, softened · 3 or 4 slices Swiss cheese · Ground black pepper · Dash of Saison seasoning, from Goya Directions 1. Wash greens and shred by hand; remove and discard any tough stems. Place in a small microwavable bowl and season with salt. Microwave on high until wilted, about 30 seconds; remove from bowl and set aside. 2. To the same bowl, add oil and garlic. Microwave on high until garlic is softened, add wilted greens. 3. Meanwhile, lightly butter bread, top bread with greens. Place cheese over greens. Season with salt, pepper, and Saison. Transfer to a brown paper bag, and place in microwave. Microwave on high for 1 minute. Remove; serve immediately. Cabbage Relish Makes about 2 pints · 1 small white cabbage, (about 1 1/2 pounds), cored and finely shredded (about 7 cups) · 2 medium red peppers, seeded and cut into 1/4-inch dice · 2 medium yellow onions, peeled and cut into 1/4-inch dice · 2 tablespoons coarse salt · 1 1/2 teaspoons whole black peppercorns · 1 teaspoon whole allspice · 1 bay leaf · 1 one-inch cinnamon stick · 1/2 teaspoon whole cardamom pods · 1/4 star anise · 1 1/4 cups apple-cider vinegar · 1 cup light-brown sugar, firmly packed Directions 1. In a nonreactive container, combine cabbage, peppers, and onions. Sprinkle with salt, and toss to combine. Cover, and refrigerate overnight. 2. Remove cabbage mixture from refrigerator, and drain, discarding liquid. Rinse cabbage mixture with cold water, and drain again. Transfer cabbage to a large saucepan. Place spices (allspice, bay leaf, cinnamon stick, cardamom pods, and star anise) in a square of cheesecloth, and tie with kitchen twine. Add sachet to cabbage mixture. Combine vinegar and sugar in a liquid-measuring cup. Pour over cabbage mixture, and stir to combine. Bring to a boil. Reduce heat to simmer, and cook, stirring occasionally, for 20 minutes. Remove and discard sachet. 3. Ladle relish into jars. Cool on a wire rack to room temperature. Cover, and refrigerate for up to 2 weeks. Stuffed Cabbage Serves 8 · 2 quarts water · 1 large green cabbage (about 2 1/2 pounds) · 2 tablespoons unsalted butter · 1 large onion, chopped · 1 garlic, finely chopped · 2 cups cooked rice · 8 ounces ground beef · 8 ounces ground pork · Coarse salt and freshly ground pepper · 1 tablespoon dried parsley flakes · 1 medium green pepper, grated · 2 celery stalks with leaves, finely chopped · 4 cups tomato puree · 1 Granny Smith apple, peeled, cored, and chopped · 1/2 cup sour cream, plus more for garnish Directions 1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan. 2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine. 3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling. 4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven. 5. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed. 6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream. Braised Cabbage and Carrots Ingredients 1 large head (about 3 pounds) green cabbage 4 slices extra-thick bacon, cut into 1-inch squares 1 cup water 2 tablespoons Smash Seasoning, recipe follows 1 (10-ounce) bag baby carrots Salt and freshly ground black pepper Directions Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain. In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste. Smash Seasoning: 1 teaspoon cayenne 1 teaspoon celery seed 1/2 tablespoon lemon pepper 1 tablespoon garlic powder Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months. Cabbage Strudel Ingredients Filling: · 1/4 cup butter · 1/2 green cabbage, shredded · 1/4 teaspoon salt · 1/2 cup sugar · 1/2 cup raisins · 1/4 cup walnut pieces, toasted · 3 sheets phyllo pastry, thawed overnight in the refrigerator, if frozen kept moist · 8 tablespoons (1 stick) unsalted butter, melted · 1/2 cup sugar · 1 cup walnuts, lightly toasted and finely chopped Directions Filling: In a saute pan, melt the butter. Heat it to medium high heat and saute the cabbage until tender. Add the salt and sugar and stir to dissolve. Add the raisins and cook a few minutes to reduce and thicken any juices. Stir in the walnuts and spread on a sheet pan to cool. Strudel: Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Transfer 1 sheet of phyllo to a sheet pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar. Turn the sheet pan so that the phyllo is horizontal to your body. Spoon the cooled cabbage filling 2 inches in from the left hand edge of the phyllo, working from top to bottom, leaving 2 inches bare at the top and bottom. Turn the sheet pan 1/4 turn and roll up the pastry to encase the filling, forming a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minuets on the pan. Using a serrated knife cut carefully into sections and serve warm. "French" Dressing · 3 tablespoons white wine vinegar · 3 tablespoons sugar · 1/4 cup ketchup · 1/4 cup extra-virgin olive oil, eyeball it · 1 teaspoon garlic powder · 2 teaspoons Worcestershire sauce · Salt and white pepper Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste. Honey-Brown Butter Dressing Ingredients 4 tablespoons butter 1 shallot, chopped 1 tablespoon red wine vinegar 2 teaspoons honey Salt and freshly ground black pepper 1 Head of lettuce Directions Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over lettuce in a bowl and toss. Lemon Pecorino Dressing 1/4 cup fresh lemon juice (about 1 large lemon or 2 small lemons) 1/3 cup olive oil 1/2 cup grated Pecorino Romano 1 clove garlic, smashed 25 grinds black pepper Few pinches salt Make the dressing by combing all ingredients in a sealable container and shaking. The kids can do that!!! Green Bean Salad Ingredients 1 1/2 pounds green beans, stemmed 2 shallots, sliced thin 6 slices deli ham, diced 1/4 cup slivered almonds 2 teaspoons freshly chopped dill leaves 1 lemon, zested and juiced 3 tablespoons olive oil Kosher salt and freshly ground black pepper Directions In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss. Reinvented Green Beans with Orange Vinaigrette Ingredients 4 cups leftover cooked green beans 2 shallots, minced 3 tablespoons orange juice 1 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon ground black pepper Directions Place green beans and shallots in a medium bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine. Tuna and Green Bean Salad Ingredients 1 1/2 pounds slender green beans, trimmed, halved crosswise 3 teaspoons salt, plus more to taste 2 large red potatoes, diced 1/3 cup freshly squeezed lemon juice 2 garlic cloves, finely chopped 1/3 cup extra-virgin olive oil 1 teaspoon dried oregano 3/4 teaspoon freshly ground black pepper 8 ounces cherry tomatoes, halved 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 9 ounces canned tuna packed in oil, drained Directions Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel. Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel. In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat. Green Beans with Tomatoes and Olives Ingredients Serves 6 to 8 · Coarse salt · 1 1/2 pounds green beans, trimmed · 2 tablespoons olive oil · 4 garlic cloves, thinly sliced · 2 anchovy fillets, finely chopped · 1 can (28 ounces) diced tomatoes with juice · 1/2 cup oil-cured Nicoise olives, pitted and coarsely chopped · 1/4 teaspoon freshly ground pepper Directions 1. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; add 2 teaspoons salt. Working in 2 batches, blanch beans until bright green but still crisp, about 2 minutes. Transfer beans to the ice-water bath. Drain, and cut into 1-inch pieces; set aside. 2. Heat oil in a medium Dutch oven over medium heat. Add garlic; cook, stirring often, until slightly softened, about 2 minutes. Add anchovies, and cook 1 minute. Stir in tomatoes and juice, olives, green beans, 1 teaspoon salt, and the pepper. Bring to a boil; reduce heat, and simmer, partially covered, until green beans are tender and sauce has thickened slightly, about 10 minutes. Serve. Peach Sangria Ingredients 3 ripe peaches (about 1 pound), halved and pitted 1 bottle young Riesling (750ml or 3 1/3 cups) 10 leaves lemon verbena, lemon balm, or mint, loosely torn Directions With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve. Homemade Herbal Organic Iced Tea Ingredients Fresh spearmint Fresh lemon balm Fresh lemon verbena Directions Pick and wash a colander full of fresh leaves of spearmint, lemon balm, and lemon verbena and triple rinse in a big pot. Inspect to make sure it's clean. Strip leaves off lemon verbena plant. Chop mint and lemon balm. Boil about 2 quarts of filtered or spring water. Add in herbs, stirring for several minutes. Turn off heat and let sit covered for 5 minutes. Pour tea through a sieve and at least 4 layers of cheesecloth so finished product is clear. This is a concentrate that will be diluted 2 to 4 times according to your individual taste preferences. Will stay fresh for 4 to 5 days if kept refrigerated. Serve over ice with or without sweetener. Grilled Shrimp Salad with Lemon Balm & Artichokes Ingredients 1 lb. uncooked, peeled, deveined medium shrimp 1 large bunch romaine, torn into bite-sized pieces 2 61/2 oz. jars artichoke, drained 1 8 oz. jar sun-dried tomatoes packed in oil, drained reserving 2 tbs. oil 1/2 cup Caesar salad dressing 1 1/2 cups lemon balm leaves, rinsed and pat dried Directions Slice the artichokes and sun-dried tomatoes into manageable pieces. Brush the shrimp with the reserved oil and grill 5-6 minutes over medium heat in a wire basket or on a rack. Combine the cooked shrimp with the remaining ingredients in a large salad bowl and toss. Serve with freshly ground black pepper and freshly grated Romano or Parmesan cheese if you wish. Lemon Balm Dressing Ingredients · 1/4 cup oil · 1 clove garlic, crushed · 1 tablespoons white wine vinegar · 1 tablespoon chopped lemon balm Directions Add ingredients to a blender, and blend away. Refrigerate. Lemon Balm Bread Ingredients · 1/2 cup unsalted butter · 1 cup sugar · 2 large eggs · 1 pinch salt · 1/4 cup dried lemon balm leaves, finely chopped · 1 1/2 cups flour, sifted · 1 teaspoon baking powder · 1 grated lemon, rind of · 1/4 cup chopped nuts (optional) GLAZE · 1 lemon, juice of · 1/2 cup sugar · 1/2 cup hot water · 1/4 cup lemon balm leaves, finely chopped Directions Preheat oven to 350 degrees. Cream butter and the lemon balm leaves together. Add sugar and beat well. Add the remaining ingredients and pour into a greased loaf pan. Bake for 30 to 45 minutes. To test for doneness use a toothpick. After bread is remove from oven pour glaze over it. Allow the glaze to settle in loaf for 4 to 6 hours. TO MAKE GLAZE. Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm. Crispy Zucchini and Potato Pancakes Ingredients Vegetable cooking spray 2 pounds russet potatoes, peeled and grated 2 medium zucchini, grated 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish 1/4 cup grated Parmesan, plus 1 tablespoon 1/4 cup seasoned bread crumbs 2 egg whites, lightly beaten 2 teaspoons kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 3 tablespoons vegetable oil Olive oil, for drizzling 1 1/2 cups mascarpone cheese, at room temperature Directions Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste. Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves. Couscous and Zucchini Ingredients 10 ounces couscous 2 cups boiling water 2 tablespoons olive oil 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 1 zucchini, diced 1 tablespoon green onion, sliced 2 tablespoons mint, sliced thin Salt Directions Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes. In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat. Fluff couscous with fork and fold in vegetables. Lamb Lollipops with Mint Salt Ingredients 1 cup gray salt 1 cup fresh mint 2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher Freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup dry red wine Directions Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant. Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt. In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze. Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes. Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as "lollipops". Cucumber Salad with Oranges And Mint Ingredients 1 cucumber, sliced into rounds 1 (12-ounce) can mandarin oranges, drained 1/4 cup fresh mint leaves 1 tablespoon sherry vinegar 2 teaspoons olive oil Salt Ground black pepper Directions In a large bowl, combine cucumber, oranges, mint, vinegar, and oil. Toss to combine. Season, to taste, with salt and black pepper. Grilled Vegetable Salad with Feta and Mint Ingredients 1 red bell pepper cored and cut into 4 pieces 1 eggplant (about 1 pound), cut across into 1/4-inch rounds 1 medium onion, cut into 1/4-inch slices 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices Olive oil cooking spray 5 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano Salt and freshly ground black pepper 1 cup grape tomatoes, halved 1/4 cup chopped fresh mint 1/2 cup crumbled feta cheese Directions Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl. In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.