Greek Salad with Summer Vegetables

Prep and Cook Time: 20 minutes

To make salad:
2 zucchini, halved lengthwise and sliced crosswise
2 pints grape tomatoes
1 tablespoon dried dill
1 tablespoon canola oil
salt and pepper, to taste
2 pita breads, split horizontally
1 head Romaine lettuce, cut into 1-inch pieces
1 cup crumbled goat cheese
3/4 cup Kalamata olives, pitted
4 large eggs, hard boiled and sliced

To make dressing:
2 tablespoons olive oil
2 tablespoons balsamic vinegar 

1) Preheat the broiler.

2) Toss the zucchini and tomatoes with dill, canola oil, and salt and pepper in a medium bowl. Arrange on a baking sheet. Broil until tender and slightly charred, about 10-15 minutes. Transfer to a plate to cool. Wipe sheet clean with a paper towe.

3) Place split pitas on sheet and broil until lightly browned, about 1 to 3 minutes per side. Be sure and watch closely!! Cool, then break into small pieces.

4) In a small jar or bowl, make the dressing by combining the olive oil, vinegar and salt and pepper. Shake or whisk until combined.

5) Divide lettuce, zucchini mixture, pita pieces, goat cheese, olives, and egg slices among serving plates. Drizzle with dressing as desired. Enjoy!!

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