Grilled Ratatouille Salad with Feta Cheese

Serves 4


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.