Grilled Ratatouille Salad with Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert. Ingredients:
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds |
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 |
Directions:
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.
2. Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
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