Grilled Ratatouille Salad with Feta Cheese
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
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.
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons purchased garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil
Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
Makes 2 servings (can be doubled).
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