Grilled Zucchini & Bell Pepper Fattoush
Ingredients
| 3/4 Pound | zucchini, cut into 4 long pieces | | 1 | red bell pepper, seeded, cut in half |
| 1 | yellow bell pepper, seeded, cut in half |
| 1/4 Cup | Market District olive oil, divided |
| 3/4 Cup | cucumber, seeded, diced |
| 1/2 Cup | grape tomatoes |
| 1/8 Cup | green onion, sliced thin |
| 1/4 Cup | Market District kalamata olives, pitted |
| 2 Tablespoon | fresh mint, minced |
| 2 Tablespoon | fresh cilantro, minced |
| 1-1/2 Tablespoon | lemon juice, fresh squeezed |
| 1/2 Teaspoon | ground cumin |
| 3/4 Cup | Feta cheese, crumbled |
| to taste | Kosher salt & ground black pepper |
Directions
Heat a grill or grill pan until very hot. Brush cut zucchini and bell peppers with 2 tablespoons of olive oil, season with salt and pepper, and place on grill. Grill for 4-5 minutes on each side until
the vegetables are char-marked and begin to soften. Set vegetables aside and allow to cool. Once cooled, dice into medium-sized pieces. In a large bowl, combine diced, grilled vegetables, cucumber, tomatoes, green onions, olives, mint and cilantro. In another small bowl, combine cumin, lemon
juice, salt and pepper, 2 tablespoons of olive oil and mix well.Toss all vegetables with dressing and let sit for 30 minutes. Garnish with the crumbled Feta and enjoy!