Grilled Ratatouille Salad With Feta Cheese

By á-170456

Ingredients

• 1 eggplant - (12 to 14 oz) cut 1/2"-thk rounds
• 1 zucchini quartered lengthwise
• 1 red bell pepper cut lengthwise
• into 6 strips
• 1 medium onion cut 1/2"-thk rounds
• 3 tablespoons purchased garlic-flavored olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 teaspoons balsamic vinegar - (to 3 tspns)
• 2/3 cup crumbled feta cheese
• 2 tablespoons slivered fresh basil

Details

Servings 2

Preparation

Step 1

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

Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

This recipe yields 2 servings; can be doubled.