Olive oil
1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles

1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips
1/2 cup crumbled feta cheese (about 2 ounces)

12 small inner leaves of butter lettuce
10 large imported green Greek olives, pitted, chopped
1 teaspoon finely chopped fresh oregano
eggplant, bell, pepper

8 large eggs
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped bell peppers (mix of red, yellow, and green)
4 ounces Black Forest ham, cut into 1/2-inch dice

1 cup grated Swiss cheese
ham, bell, pepper

1/4 teaspoon finely grated fresh lemon zest, or to taste
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
1 teaspoon sugar
Scant 1/2 teaspoon salt
3/4 cup olive oil
lemon, pepper, dressing