Grilled Ratatouille Salad with Feta Cheese

• 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

1. Prepare barbecue (medium-high heat).
2. Place eggplant, zucchini, red bell pepper and onion on baking sheet.
3. Drizzle with oil and sprinkle with salt and pepper; turn to coat.
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. Divide vegetables between 2 plates; drizzle with vinegar.
6. Sprinkle cheese and basil over and serve.

eggplant, zucchini, red bell pepper, onion, garlic, balsamic vinegar, feta cheese, basil

Taken from www.epicurious.com/recipes/food/views/grilled-ratatouille-salad-with-feta-cheese-103770 (may not work)