Here are a couple of good recipes for picnics/grilling:

Grilled Tomato Sandwiches

2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

Preheat grill to medium-hot.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

In a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread.

Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. Place on a baking sheet and grill until cheese turns golden brown.

Serve immediately, open-faced or closed.

 
Feta Slaw

2 (8 1/2-oz) packages cole slaw mix
5 green onions, chopped
2/3 cup extra virgin olive oil
1/4 cup distilled white vinegar
1/4 cup water
1 large clove garlic, minced
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon Italian seasoning
8 ounces feta cheese, crumbled

Toss cabbage and chopped green onions together in a large bowl; set aside.

In a separate bowl, slowly whisk oil into the vinegar. Add water, garlic, salt, pepper, and Italian seasoning, and whisk until well-blended.

Toss cabbage with dressing and feta cheese.

Cover and refrigerate 15 minutes or longer to allow flavors to develop. Serve chilled.

 
Yes, although I cut down a little on the oil and used chives instead of the green onions. It's got

a salty taste from the feta (at least the one I used), so I also omitted the salt.

 
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