A great addition is chopped cucumber, all amounts may be adjusted to taste, serve at room temperature

Servings 2-4

INGREDIENTS:

1 eggplant, cut crosswise into 1/2-inch-thick slices(about 1 pound)

3/4 cup cherry tomatoes, halved

1/3  cup crumbled feta cheese

2 teaspoons capers

2  tablespoons  chopped fresh basil

2 tablespoons olive oil

1 tablespoon  red wine vinegar

1 tablespoon balsamic vinegar

1/4  teaspoon dried oregano

1  garlic clove, minced

salt and fresh ground black pepper, to taste

Taken from my “Favorites” folder…posted for Greek Week

In Greece this salad is called Dakos…plan ahead the veggie mixture must sit for about 40 minutes or a little longer at room temperature before servings so grill the bread while the veggie mixture is sitting,  and the bread must sit until fairly hard after grilling, after you top the bread with the veggie mixture it must be served immediately

Servings

INGREDIENTS

1 crusty Greek-style bread, sliced into 1/2 to 3/4-inch thick slices (can use French or Italian bread)

1 cup olive oil, plus more for brushing on bread

salt, fresh ground black pepper and garlic powder

1/4 cup fresh lemon juice

1 tablespoon chopped fresh dill, plus more for garnish

1 small garlic cove, minced (can omit if desired)

1 large English cucumbers, peeled, quartered and cut into 1/2-inch dice (or use 2 small)

2 large ripe tomatoes, finelychopped

1 red onion, peeled, halved and thinly sliced or chopped (the white part of green onions works well also)

crumbled feta cheese (use as much as you like)

INSTRUCTIONS:————————————-

Posted for ‘Greek Week”

You should get about 5 or 6 skewers,  do not marinade longer than 6 hours or the lemon juice or vinegar will start to “cook” the chicken, since this is a full-flavor marinade a short marinating time is good enough… if you like a little heat then add in some cayenne pepper to the marinade, I most always do!

Serve with my Tzatziki recipe posted HERE

INGREDIENTS:

1 cup olive oil (can use 1/2 cup each olive oil and vegetable or Canola oil)

1/4 cup fresh lemon juice or red wine vinegar

2 tablespoons water

1 teaspoon salt

6 large garlic cloves, chopped

1 tablespoon dried oregano (rubbed between fingers to release the flavor)

1-2 teaspoons Dijon mustard

1 teaspoon fresh ground black pepper or lemon pepper

2 teaspoons honey (do not substitute sugar for the honey)

6 large boneless chicken breast, cut into about 1 or 1-1/2-inch cubes

2 medium zucchini, quartered lengthwise, then cut into 3/4 or 1-inch pieces

fresh ground black pepper, to taste

Yield 4 burgers

For those who like spicy mix in crushed chili flakes to the ground beef mixture, all amounts may be doubled,  you may prepare the patties up to a day ahead and refrigerate until ready to grill

Yield 4 burgers

INGREDIENTS:

3/4 cup shredded cheddar cheese

3 tablespoons fresh grated parmesan cheese

1/2 medium onion, finely chopped

3 large garlic cloves, minced

3 tablespoons ketchup or barbecue sauce

1 large egg, slightly beaten

3 tablespoons Worcestershire sauce

2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper

1 pound ground beef

bacon slices (use as many as you want)

INSTRUCTIONS:———————————–

Set grill to medium-high heat.

In a large bowl mix all ingredients except the bacon.

Form into 4 patties.

Wrap one or two slices of bacon around each patty, then secure with toothpicks.

Place the patties on a greased grill.

Grill until the burgers are cooked completely,

Test Kitchen Notes: plan ahead the meat needs to marinade for 24 hours, then must sit out on the counter for a few hours before grilling, make certain to slice the meat across the grain after cooking

Servings 4-6

INGREDIENTS:

2 pounds flank steaks

McCormick’s Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)

salt (to taste, I use seasoned salt if using fresh ground black pepper)