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.