Makes 24 servings
Herbed Vinaigrette:
12 ounces olive oil
4 ounces white vinegar
3 ounces balsamic vinegar
juice of 2 lemons
4 cloves fresh garlic (chopped)
12 leaves fresh basil (chopped)
1/2 teaspoon fresh oregano (chopped)
2 tablespoons fresh parsley (chopped)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Grilled Vegetables:
2 fresh eggplant (skinned, 1/3 inch sliced)
2 squash (1/4 inch sliced)
4 red peppers (1 inch strips)
4 green peppers (1 inch strips)
4 yellow peppers (1 inch strips)
2 red onions (1/2 inch slices)
6 medium portobello mushrooms (remove stems and clean)
6 pounds Idaho potatoes
1 pound Feta cheese (crumbled)
2 cups Greek olives
2 medium fresh tomatoes (concase)
To prepare herbed vinaigrette, mix all ingredients and whisk well. Set aside.
Marinate eggplant, squash, peppers, onion and mushrooms in 1/2 the prepared vinaigrette for 2 hours.
Wash and steam potatoes. Let cool. When potatoes are cool, cut into 1/8 inch thick slices. Toss potatoes in vinaigrette. Refrigerate.
Drain vegetables (save vinaigrette) and grill until tender, let cool. Cut grilled mushrooms into strips.
In large glass bowl, place 1/4 of the sliced potatoes, 1/4 of the grilled vegetables, 1/4 of the feta cheese and 1/4 of the black olives. Repeat process 3 more times to create a layering effect.
Pour reserved vinaigrette over salad and garnish with sprigs of fresh oregano, feta cheese and diced tomatoes.