Wolfgang Puck's Mediterranean Grilled Vegetable Salad

Ingredients

Cooking Directions

Cut the eggplant, zucchini, and squash diagonally into slices 1/2 inch thick. Trim the fennel and cut crosswise into slices 1/2 inch thick. Peel the onion and cut crosswise into slices 1/2 inch thick. Trim the asparagus.

With 1/2 cup of the olive oil, coat all the vegetables. Season with salt and pepper. Set the vegetables aside.

Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.

When the fire is hot, place the vegetables on the cooking grid not directly above the heat. Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time. As they are done, transfer the vegetables to a platter and leave to cool.

Cut the grilled vegetables into 1-inch pieces.

Put all the vegetables, olives, arugula and feta or goat cheese (if desired) in a large salad bowl. Add the remaining olive oil, lemon juice, balsamic vinegar, and salt and pepper to taste. Toss well.

Serve with Roasted Leg of Lamb East/West With Oregano And Mint.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Wolfgang Puck.