Grilled Figs And Tomatoesside dishes 6 ripe figs 6 plum tomatoes 6 tablespoons extra-virgin olive oil 1 teaspoon garlic; minced 1 tablespoon oregano; chopped 1/2 head romaine - lettuce; sliced 1 pound black olives 1/2 pound feta cheese; crumbled 1/4 cup extra-virgin olive oil 1 lemon; halved 1/4 cup basil; chopped salt and pepper Quarter figs and tomatoes and brush with mixture of olive oil and garlic. Sprinkle with oregano, salt and pepper. Using skewers or a wire basket, grill over low to medium fore until figs and tomatoes change color, 2-3 minutes per side. Place lettuce on a platter. Arrange figs, tomatoes, olives and cheese on top. Drizzle with remaining olive oil, squeeze with lemon, sprinkle with basil and serve with crusty bread. |
