Grilled Mixed Vegetables

Yield:  6 servings

Ingredients

• 1 Summer Zucchini
• 2 leeks, halved and cleaned
• 1 yellow pepper
• 1 orange pepper
• 1 red pepper
• 2 tablespoons, plus 1 tablespoon of extra virgin olive oil
• 4 garlic cloves
• ½ cup of chicken stock (125ml)
• ½ cup of sliced, pitted Kalmata olives (125ml)
• 1 cup of feta cheese (250ml)
• 1 cup of crushed tomatoes (250ml)
• 1 teaspoon of freshly chopped oregano (5ml)
• 1 teaspoon of freshly chopped basil (5ml)
• Salt & Pepper to taste

Directions

1. Preheat grill to medium high – approximately 375 °F (175°C)
2. Cut the vegetables in to large equal sized portions and place in a large bowl. Drizzle with olive oil and toss to coat. Add oregano and basil and toss lightly again. Season with salt and pepper.
3. Oil the grill lightly with vegetable oil. Place the vegetables on the grill and grill for approximately 2 minutes per side. If the grill begins to flare, shift the vegetables away from the flame so they do not burn. Vegetables should be lightly browned but still slightly crisp.
4. Remove the vegetables and allow to cool. Cut the cooled vegetables into bite sized pieces.
5. Meanwhile add the remaining tablespoon of oil to a large skillet over medium heat. Add garlic and sauté for 1 minute. Add the cut up grilled vegetables. Stir in the tomatoes and chicken stock and simmer until the mixture thickens and the vegetables are tender – approximately 15 minutes. Add the olives and crumble feta on top. Serve with crusty bread.