Yum, need I say more? Gerry started this wonderful meal by making the dressing. He took some olive oil, balsamic vinegar, minced garlic, oregano, and salt and pepper. Some of this dressing was set aside for glazing the chops, and some was set aside for dressing the Panzanella. The chops were brushed with some of the dressing and left to marinate in the refrigerator for 30 minutes.
He tackled the salad next by brushing the eggplant and bread slices with some of the remaining dressing before grilling. The eggplant was grilled for a total of 4-6 minutes and the bread for 1-2 minutes.
Once cooked the eggplant and bread were cut into cubes and put in to a large bowl with some tomatoes, basil and reserved dressing with salt and pepper to taste.
Meanwhile, the lamb chops were seasoned with salt and pepper after the marnating time and grilled over charcoal, of course.
Gerry - 3 1/2 Stars
Mona - 4 Start
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