Chopped Grilled Vegetable Salad

Presented by Chef | Activist Timothy Groody
Flatiron Kitchen + Tap House
Yield:  Four Servings

From The Farmers Market

½ head broccoili  cut in spears and blanched for 30 seconds

12 asparagus ends removed and blanched 10 seconds

4 baby fennel cut in ½ and blanched

2 piece baby bok choy cut in ½

2 bulb onions cut in ½ or ¼

4 ea green onions

2 T chopped mixed herbs from the market

1 tsp red pepper flake

¼ cup olive oil

Marinate vegetables in herbs, flake and oil for 2 hours.  Season with salt and pepper.  Grill over high heat being sure to lightly char the vegetables.  Cook vegetable but keep them with a slight crunch.  Cool and cut in small pieces.  Keep broccoli florets whole.


½ cup pitted olives

½ onion diced

1 T chopped garlic

1 bay leaf

¼ cup vegetable stock

3 T cup red wine vinegar

¼ cup extra virgin olive oil

In a food processor or with a knife chop the olives.  Do not puree in processor.   In a pot bring onion, garlic, bay, sock and vinegar to a boil.  Add olives and turn off.  Let cool and add oil.


¼ # cows milk or other feta

In a bowl toss vegetables with desired amount of olive vinaigrette and ½ the feta.  Divide on plates and crumble remaining feta over the top.  Serve and Enjoy!!!!!