Grilled Ratatouille Salad

Recipe Ingredients

1 tablespoon	15ml	Eggplant - (12 to 14 oz) - cut 1/2"-thk rounds (medium)
1 tablespoon	15ml	Zucchini - quartered lengthwise (medium)
1 tablespoon	15ml	Red bell pepper - cut lengthwise (medium)
		Into 6 strips
1		Onion - cut 1/2"-thk rounds (medium)
3 tablespoons	45ml	Garlic-flavored olive oil
2 teaspoons	10ml	Balsamic vinegar - (to 3)
2/3 cup	97g / 3.4oz	Crumbled feta cheese
2 tablespoons	30ml	Chopped fresh basil

Recipe Instructions

Prepare charcoal grill or preheat gas grill on medium-high heat.

On baking sheet, place eggplant, zucchini, bell pepper and onion. Drizzle with oil and sprinkle with salt and pepper. Turn to coat.

Place vegetables on grilling rack. Cook vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and 10 minutes for peppers and onion.

In large bowl, place vegetables. Add balsamic vinegar and toss to coat. Divide vegetables between two plates. Sprinkle with cheese and basil and serve.

This recipe yields 4 servings.

Per Serving: 250 Cal; 8g Prot; 19g Total Fat (7 Sat. Fat); 14g Carb.; 0mg Chol; 466mg Sod.; 4g Fiber.

Source:
Vegetarian Times, June 2001

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