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      Grilled Ratatouille Salad with Feta Cheese

      Serves 4

      Ingredients:

      1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds

      2 zucchini, quartered lengthwise

      2 red bell pepper, cut lengthwise into 6 strips

      2 medium onion, cut into 1/2-inch thick rounds

      3 Tbsp. olive oil

      2 to 3 tsp. white balsamic vinegar

      2/3 cup crumbled feta cheese

      2 tbsp. slivered fresh basil

      Method of Preparation:

      1. Prepare grill (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet.

      2. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.

      3. Place the mixture in a large bowl and add the balsamic vinegar, feta and basil. Toss and serve.

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