Finecooking Grilled Vegetable Salad w/ Feta

Ingredients:
Onions, raw, 1 medium (2-1/2" dia) (remove)
Zucchini, 1.5 cup, sliced (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
*Summer Squash, 1 large (remove)
Red Ripe Tomatoes, 1 large whole (3" dia) (remove)
Fennel, 1 bulb (remove)
Olive Oil, .25 cup (remove)
Cider Vinegar, 1 tbsp (remove)
Feta Cheese, .5 cup, crumbled (remove)

Cut the vegetables (except tomato) into big chunks: onion and fennel bulb into fourths, squash into .5 inch lengthwise layers, bell pepper into strips large enough not to fall into the grill. Toss with 2 T olive oil. Grill, adding fennel first, then pepper, then onion and squash. Cut up further when well cooked with nice grill marks (.5 inch dice). Whisk 2 T olive oil, vinegar, salt and pepper to taste; toss with vegetables, dices tomato, and feta, as well as any herbs you want

Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user TECHNATHENE.