PEI Liquor - Celebrate Summer 2020



2 Tbsp olive oil 2 sprigs thyme 1 clove garlic, minced ¼ tsp chili flakes 3 or 4 vine tomatoes, cut in half 1 yellow pepper, cored and cut into 1 inch strips ½ lb good quality feta cheese Flaky sea salt and freshly ground pepper to taste Sliced baguette for serving Directions Preheat your grill to medium-high, about 400F. Place the block of feta in a heatproof 9x9 inch baking dish. In a medium bowl, toss together the oil, thyme, garlic, chili flakes, tomatoes and peppers. Scrape and oil your grill well, then grill the vegetables for 2-3 minutes, just enough time to char one side. Remove from heat and scatter over the feta in the baking dish. Place the baking dish on the grill, shut the lid and turn off the heat. Let stand with the lid closed for about 10 minutes, then season to taste with a bit of salt and pepper. Serve right away with sliced crusty baguette.

Grilled Eggplant Salad with Sundried Tomato and Quinoa From page 9 Serves 4-6 as a side dish 1 medium eggplant (about 400g) 1/3 cup sundried tomato strips packed in oil, oil reserved Salt and pepper to taste 1 cup cooked and cooled quinoa A handful of fresh basil leaves, chopped 1 clove garlic, minced Juice and zest of ½ a lemon 6 cups baby spinach or arugula Directions Preheat your grill to 400F, or medium-high. Slice the eggplant into ¼ inch thick rounds, brush with a little of the reserved sundried tomato oil, and season with a sprinkle of salt and pepper. Grill the eggplant for about 3 minutes on each side, until they are lightly charred and soft but not mushy. Set aside to cool while you prepare the vinaigrette. In a small bowl, measure out ¼ cup of the reserved sundried tomato oil. Whisk in the lemon, garlic and basil. Season to taste with salt and pepper and add a little more oil if you find the dressing too tart. To assemble the salad, layer the spinach, quinoa, cooled eggplant and a drizzle of dressing. Repeat until all the ingredients are used up, and serve right away.


Grilled Wedge Salad From page 8 Serves 4 ¼ cup mayonnaise ¼ cup buttermilk 1 clove garlic, minced 1 Tbsp each chopped chives, parsley and dill

Salt and cracked pepper to taste 2 heart of romaine, split in half 6 slices bacon, cooked and crumbled 1 pint cherry tomatoes, halved ¼ cup crumbled blue cheese Directions Preheat your grill to 400F or medium-high. While the grill heats up, make your dress- ing: whisk together the mayo, buttermilk and herbs, and then season to taste with salt and pepper. Set aside. Brush and oil your grill well, then place the cut sides of the lettuce directly on the grill. Cook for 2 minutes, just long enough to get grill marks. Place the grilled romaine hearts on a platter, then drizzle over the dressing and scatter over the bacon, toma- toes and blue cheese. Serve right away.

Grilled Antipasti From page 11 Serves 6-8 1 tsp dried oregano 1 clove garlic, minced 1 Tbsp lemon juice 1 Tbsp red wine vinegar ¼ cup olive oil 1 medium zucchini


Baked Feta with Grilled Tomatoes and Peppers From page 10 Serves 4-6 as an appetizer

BIN#: 01452 Y Retail Price: $4.49

1 red bell pepper 1 small eggplant





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