Greek Meze

• 1 None large red bell pepper, cut into 2/3 inch strips
• 2 None small zucchini, cut on a bias into 1/3 inch slices
• 6 None baby eggplant, halved lengthwise
• 2 tbsp olive oil + extra, to brush and drizzle
• 3 None small pitas
• 5.25 oz mixed, marinated olives
• None None Taramasalata
• 4 slices white bread, crusts removed
• 1/2 cup 2% milk
• 2 cloves garlic, minced
• 1/2 None small onion, finely chopped
• 5.25 oz cod roe
• 1/2 cup vegetable or olive oil
• 2 tbsp lemon juice

1. Preheat grill. Toss vegetables with 2 tbsp oil. Season. Working in batches, cook vegetables for 2-3 mins, or until tender. Set aside.
2. Brush pitas with extra oil. Cook for 1-2 mins per side, or until toasted. Slice and arrange on a platter with vegetables and olives.
3. Meanwhile, to make the taramasalata, soak bread in milk for 5 mins. Squeeze out excess liquid and discard milk. Process bread, garlic, onion and tarama until combined. With the motor running, gradually add oil and lemon juice until smooth and creamy. Serve with pitas, olives and grilled vegetables.

red bell pepper, zucchini, baby eggplant, olive oil , pitas, mixed, taramasalata, white bread, milk, garlic, onion, cod roe, vegetable, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/23381 (may not work)