Ingredients

• 2 plum tomatoes, cored, seeded and coarsely chopped
• 3 tablespoon lemon juice
• 3 tablespoon reduced-sodium chicken broth
• 1 1/2 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• Salt & freshly ground pepper to taste
• 1 small eggplant, cut into 1/4-inch-thick rounds
• 2 small zucchini, trimmed and cut into 1/4-inch-thick ovals
• 1 fennel bulb, trimmed and cut into 8 wedges
• 1 red onion, peeled and sliced into 1/4-inch-thick slices (rings kept intact)
• 1 lemon, sliced
• 3/4 cup crumbled feta cheese, preferably imported (3 ounces)
• 8 imported black olives, preferably Kalamata, pitted and cut in half
• Freshly ground pepper to taste

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Cooking Directions

Step 1

To make salad dressing: Combine 2 tomatoes, lemon juice, broth, oil and oregano in a blender or food processor; blend or process until smooth. Season to taste with salt and pepper.

Step 2

To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant, zucchini, 4 tomatoes, fennel, onion and lemon slices, in batches if necessary, until browned and tender. (Fennel will take 4 to 5 minutes per side; eggplant, zucchini and onion 2 to 3 minutes per side; and tomatoes and lemon 1 to 2 minutes per side.) As the vegetables are done, transfer them to a large shallow serving dish. Toss gently with the dressing.

Step 3

Garnish the salad with feta, black olives and a grinding of black pepper.