Grilled Ratatouille Salad with Feta Cheese
A colorful and flavorful grilled vegetable salad featuring tender eggplant, zucchini, bell peppers, and onions, drizzled with garlic olive oil and balsamic vinegar, then topped with crumbled feta and fresh basil.
2 servings
12 min
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Ingredients
- •1 whole eggplant
- •1 whole zucchini
- •1 whole red bell pepper
- •1 whole onion
- •3 tablespoons garlic-flavored olive oil
- •2½ teaspoons balsamic vinegar
- •⅔ cup feta cheese
- •2 tablespoons fresh basil
Cooking Instructions
- 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.
10 min
- 2.
Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.
2 min
