Grilled Ratatouille Salad with Feta Cheese

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Place eggplant, zucchini, red bell pepper and onion on baking sheet.

3. 3

   Drizzle with oil and sprinkle with salt and pepper; turn to coat.

4. 4

   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.

5. 5

   Divide vegetables between 2 plates; drizzle with vinegar.

6. 6

   Sprinkle cheese and basil over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.