Name: Grilled Ratatouille Salad with Feta Cheese
Yield: Makes 2 servings (can be doubled)
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 purchased garlic-flavored olive oil; 2 to 3 teaspoons balsamic vinegar; 2/3 cup crumbled feta cheese; 2 tablespoons slivered fresh basil

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Grilled Ratatouille Salad with Feta CheeseAngie Norwood Browne

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Recipe notes

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