When the sun comes out in Portland, the population of the city doubles. People escape their houses and take to the streets, parks, and cafes to make the most of the fleeting good weather. I am no exception, and I knew I needed to seize this opportunity to use the grill before the rain returned.
This recipe appealed to me because it uses vegetables I can find this early in spring, like fennel and zucchini. It mixes the grilled ingredients with fresh tomatoes, basil, and feta to create a pleasing contrast of textures and flavors. The also helpfully provides ideal cooking times for each vegetable so everything cooks evenly. Feta adds a saltiness that really brings out the other flavors, but you could substitute olives to keep this dish dairy free.
I served this will a simple grilled salmon the first night and grilled chicken sausages a second night. The rain has resumed, but these smoky grilled vegetables promise sunny summer nights are yet to come.
Grilled Vegetable Salad with Feta via Fine Cooking
Ellie Krieger Issue 104