• (1/4) teaspoon cayenne pepper • (1/2)teaspoon ground ginger
Preheat grill for vegetables. To make the mayonnaise, squeeze all the juice out from 5 of the 6 citrus halves into a saucepan and bring to a boil over high heat. When juice begins to boil, lower heat to medium-high and reduce juice until thick and syrupy, being careful not to let it burn. Remove from heat, pour into a bowl, and allow to cool slightly. (At this point you can grill the vegetables). Whisk in mayonnaise, ginger, and cayenne pepper until smooth. Squeeze in juice from last remaining citrus half, and season to taste with salt and pepper. Cut all veggies in half lengthwise, rub all sides sparingly with olive oil, and sprinkle with salt and black pepper. Grill, cut side down first, for 4 to 6 minutes if small, 5 to 8 minutes if large pieces. Flip so skin side is down, and grill all an additional 1 to 2 minutes, until all veggies are firm but easily sliced with a knife. Serve on platter alongside bowl of ginger citrus mayonnaise or drizzled on top of vegetables.
Greek Burger Sliders with Avocado Tzatziki Serves 4 1
1/3 cup Kalamata olives, chopped 3 1 3 2 1
pound lean ground beef tablespoons crumbled feta tablespoons breadcrumbs
teaspoon dried dill tablespoons finely chopped yellow onion
tablespoon chopped scallions Salt and freshly ground black pepper
1/2 teaspoon garlic powder 1
4 4 4 4 4
teaspoon fresh oregano, chopped (or 1/2 teaspoon dried oregano) brioche rolls, split and toasted lettuce leaves, washed and dried tomato slices
cucumber slices (optional) thin slices red onion (optional)
Stir together all avocado tzatziki ingredients (see recipe) and chill in fridge at least one hour or longer.
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