| Yield 1X: | 360.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Onion, capsicum | ||
| Portions: | 72.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 6.7.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Eggplant, sliced 1/2″ – each | 12.00 | 24.00 | ||
| Zucchini, sliced 1/2″ | 10 | 20 | ||
| Yellow wquash, sliced 1/2″ | 10 | 20 | ||
| Red bell peppers, cored | 5 | 10 | ||
| Red onions, peeled and sliced 1/2″ | 5 | 10 | ||
| Green olives, halved | 2 | 3 | ||
| Black olives, halved | 1 | 2 | ||
| Capers, drained and chopped | 8.00 | 1 | ||
| Parsley leaves, coarsely chopped | 2.50 | 5.00 | ||
| House vinaigrette | 8.00 | 1 | ||
| Red wine vinegar | 12.00 | 1 | 8.00 | |
| EVOO | 8.00 | 1 |
Carefully measure and prepare all ingredients. Lightly oil and season the vegetables, then grill over high heat until soft. Cool and dice.
Combine all ingredients in a large bowl, and mix well. Season well with salt and pepper. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.