Ratatouille Salad

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 garlic-flavored olive oil
 * 2 to 3 teaspoons balsamic vinegar
 * 2/3 cup crumbled feta Cheese

Directions

 * 1) Place Eggplant, zucchini, red bell pepper and Onion on baking sheet.
 * 2) Drizzle with oil and sprinkle with salt and pepper; turn to coat.
 * 3) 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.
 * 4) Transfer to serving platter and sprinkle top with Cheese.