Ratatouille Salad
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 garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
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 over medium high heat 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. Transfer to serving platter
and sprinkle top with vinegar and cheese.
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